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Rustic Chicken Bread Salad

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“This great recipe originally appeared in Food & Drink Summer 2003 magazine from the LCBO.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread bread cubes in a single layer on a baking sheet.
  3. Bake 5 minutes; stir.
  4. Continue baking 3 to 5 minutes or until toasted.
  5. Cool.
  6. Whisk vinegar with garlic, salt and pepper, then add olive oil.
  7. Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
  8. Place in a large salad bowl suitable for tossing.
  9. Cut red onion into rings and add to tomatoes along with olives and basil.
  10. Whisk dressing; pour over tomato mixture.
  11. Stir gently from bottom until well mixed.
  12. Leave at room temperature, stirring occasionally, until ready to use.
  13. When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
  14. Serve right away garnished with Parmesan cheese.

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