Warm Chicken Salad
I cannot believe Christmas is just around the corner! I thought I had plenty of time to finish off my baking and now I’m starting to feel a bit panicky (I think I best get on my bike and as my daughter would say, “get cooking”!). Another year is about to close and I would like to take this opportunity to wish everyone who visits my blog a very Merry Christmas with peace and prosperity for 2009!
Serves 6-8
recipe from Ultimate Italian
10 oz. ciabatta or crusty country bread, torn into 1 inch pieces
1 clove garlic, minced
1/4 cup olive oil
2 lb. purchased roasted chicken (still warm)
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1/2 cup Kalamata olives, pitted and halved
1/4 cup pine nuts
2 tablespoons olive oil
8 oz. rocket or other mixed salad greens
1/2 cup fresh basil leaves, shredded
1/4 cup balsamic vinegar
1/4 cup olive oil
salt and pepper
Preheat oven to 200c (400f). In a medium bowl, combine bread pieces and garlic. Drizzle with 1/4 cup olive oil; toss gently to coat. Transfer bread to a baking pan. Spread in a single layer and bake for 6-8 minutes or until bread pieces are golden. Remove from oven. Meanwhile, remove and discard skin from chicken. Pull meat from bones; discard bones. Cut meat into bite size pieces and place in a large serving bowl. Add toasted bread pieces to chicken.
In the same baking pan, combine bell peppers, olives and pine nuts. Drizzle with 2 tablespoons olive oil; toss gently to coat. Spread in a single layer and bake 8-10 minutes or until bell peppers are tender and pine nuts are toasted. Add pepper mixture to chicken mixture. Add half of the rocket and half of the basil to chicken mixture. Toss gently to combine and repeat with remaining rocket and basil. For dressing: In a small bowl, whisk together vinegar and 1/4 cup olive oil. Pour dressing over chicken mixture and gently toss to coat. Season to taste and serve immediately.
The Culinary Chase’s Note: A meal in one! I love all the flavors coming from this dish. This salad will taste just as good if served at room temperature. A great recipe to use for all that leftover turkey meat! Cheers!