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Chicken Bread Salad

SUBMITTED BY: Taste of Home Test Kitchen

"Using leftover chicken or cooked chicken from the refrigerated section of your supermarket will shorten the preparation time for this recipe."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 24 (3/4 inch thick) slices French bread
  • 3 cups cooked, cubed chicken breast
  • 4 medium tomatoes, cut into chunks
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 large cucumber, seeded and chopped
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup balsamic vinaigrette
  • 1/2 cup shredded Parmesan cheese

DIRECTIONS

  1. Place bread on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown, turning once. Cool on a wire rack. Cut bread into 1-in. pieces.
  2. In a large bowl, combine the bread, chicken, tomatoes, beans, cucumber, basil, salt and pepper. Drizzle with vinaigrette and toss to coat. Refrigerate for 30 minutes. Sprinkle with Parmesan cheese and toss.

FOOTNOTE

  • Nutritional Analysis: 1-3/4 cups equals 981 calories, 17 g fat (4 g saturated fat), 59 mg cholesterol, 2,245 mg sodium, 154 g carbohydrate, 13 g fiber, 50 g protein.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Courtney
I made this recipe without the bread. It was very good, I'm sure it is probably just as good... MORE


 
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