Warm Bread Salad with Chicken and Oven-Roasted Tomatoes
Warm Bread Salad with Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 300°F (150°C). Core tomatoes and cut into ¼ -inch (5 mm) thick slices. Arrange in single layer on 2 large rimmed baking sheets. Drizzle with oil; sprinkle with salt and pepper.
Roast the tomatoes in the top and bottom thirds of oven, rotating and switching pans halfway through, until slightly browned and shrivelled, about 1 ½ hours.
Sprinkle chicken with salt and pepper. In a large heavy skillet, heat oil over medium-high heat; fry chicken, turning once, for 20 minutes or until golden and internal temperature reaches 165°F (74°C).
While the chicken is cooking, , heat together olives, oil and hot pepper flakes in a small saucepan over low heat until warmed through, about 5 minutes.
In a bowl, whisk together oil, lemon juice, mustard, salt and pepper. In large serving bowl, toss ¼ cup (60 mL) of the vinaigrette with torn bread; let stand for 15 minutes.
Once cooked, transfer chicken to a cutting board; tent with foil and let stand for 10 minutes before cutting into bite-size pieces.
Add oven roasted tomatoes, chicken and spicy olives to bread; toss to combine. Add romaine, watercress, basil, onion and remaining vinaigrette; toss to again.
|Per 410 g serving||Amount|
|Saturated Fat||5 g|
|Per 410 g serving||% Daily Value|