Warm Bread Salad with Chicken and Oven-Roasted Tomatoes

Steps

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. Once cooked, transfer chicken to a cutting board; tent with foil and let stand for 10 minutes before cutting into bite-size pieces.

7. Add oven roasted tomatoes, chicken and spicy olives to bread; toss to combine. Add romaine, watercress, basil, onion and remaining vinaigrette; toss to again.