Roast Chicken on Bread Salad Recipe

Name: Roast Chicken on Bread Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz French or Sour Dough bread; 2 Tbsp balsamic vinegar; 1/4 cup extra virgin olive oil; 1/4 cup pine nuts; 4 boned chicken breast halves (skin on); 1 Tbsp fresh thyme leaves or 1.5 tsp dried thyme; 4 tsp minced garlic; 1/2 cup green onions thinly sliced; 2 cups diced ripe tomatoes; 8 oz of arugula, rinsed and crisped; Salt and fresh ground pepper

Servings: persons

4 oz French or Sour Dough bread
2 Tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup pine nuts
4 boned chicken breast halves (skin on)
1 Tbsp fresh thyme leaves or 1.5 tsp dried thyme
4 tsp minced garlic
1/2 cup green onions thinly sliced
2 cups diced ripe tomatoes
8 oz of arugula, rinsed and crisped
Salt and fresh ground pepper

1
Preheat oven to 450
2
Cut bread into 1 inch pieces, spread on shallow baking pan, and bake at 450.
3
Turn occasionally with spatula until bread is crisp, about 8 minutes.
4
Put bread into a wide bowl, drizzle with 1 Tbsp vinegar and 2 Tbsp olive oil, mix to coat.
5
Put pinenuts in a small frying pan over high heat and shake until golden, about 2-3 minutes.
6
Remove to a small bowl.
7
Rinse chicken and dry.
8
Rub a small pinch of salt under the skin of each breast.
9
Pat thyme and two teaspoons garlic equally onto skin side of chicken.
10
Put chicken skin side up in baking dish previously used for the bread.
11
Bake at 450 about 20 minutes until no longer pink in the middle.
12
Add remaining 1 Tbsp vinegar, 2 Tbsp oil, 2 tsp garlic, and green onions to the frying pan.
13
Stir over med-high for 2-3 minutes.
14
Add tomatoes and stir until hot...about 2 more minutes.
15
Put arugula in bowl with bread; pour tomato mixture from the pan over the arugula.
16
Add pine nuts and mix.
17
Spoon salad onto plates and put a chicken breast half on top of each.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 oz French or Sour Dough bread, 2 Tbsp balsamic vinegar, 1/4 cup extra virgin olive oil, 1/4 cup pine nuts, and more.

Yes, Roast Chicken on Bread Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!