Warm Sourdough Bread Salad with Chicken and Pine Nuts

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Bread salad is a traditional Italian way of making use of a day-old chunk of bread. I added shredded cooked chicken to this and tossed it with a heap of greens to turn it into a meal. Dried currants and pine nuts are added together to many savory dishes in Sicilian cuisine. It’s a really nice combination, especially if you like a touch of something sweet in your savory dishes.

 Serves 2 to 4

4 cups (1-inch) chunks of rustic sourdough bread

3 tablespoons olive oil

½ teaspoon sea salt

Roasted Lemon-Garlic Vinaigrette

1 lemon, halved

2 garlic cloves, skin on

4 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon chopped fresh flat-leaf parsley

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper


4 cups shredded cooked chicken

4 cups arugula or watercress, washed, drained

2 scallions, thinly sliced

¼  cup golden raisins

¼ cup toasted pine nuts

2 garlic cloves, smashed, roughly chopped

¼ teaspoon freshly ground black pepper


1. Heat oven to 375°F.

2. In a bowl, toss bread chunks with oil and salt.  Scatter bread in a single layer on a baking sheet and toast in the oven 12 to 15 minutes, until golden brown and edges are crispy. Remove from oven; reduce oven temperature to 350°F.

3. Roasted Lemon Vinaigrette: Place lemon halves, cut side down, and garlic cloves in an ovenproof baking dish; drizzle with 1 tablespoon of the oil. Roast lemon and garlic about 30 minutes, until soft and golden brown. Remove from oven. When cool enough to handle, squeeze lemon juice into glass measure. Peel garlic cloves and add to lemon juice, smashing with a fork. Add vinegar, then gradually whisk in the remaining 3 tablespoons oil. Stir in parsley, salt, and pepper.

4. Salad: In a large bowl, combine chicken, arugula, scallions, raisins, pine nuts, garlic, and pepper. Drizzle with vinaigrette, tossing to combine.


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