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Roast Chicken Salad Mario




Source of Recipe


Internet


List of Ingredients




1½ cups (8 oz.) roasted chicken meat*
2 tbsp. gelatinous drippings from
the chicken or chicken broth
1 small loaf chewy, peasant-style bread or French baguette, cut into bite-size pieces (4–6 cups)
½ cup extra-virgin olive oil, divided
1 clove garlic, peeled
½ cup pitted oil-cured olives, such as Nyons or pitted brined black olives, such as Nicoise, Ligurian, or Greek
2 tbsp. pine nuts, toasted
4 cups greens, such as dandelion arugula, chicory, and/or watercress
1 small red, yellow, or green sweet pepper, thinly sliced
2 tbsp. red wine vinegar
Salt and freshly cracked pepper



Recipe



Place the chicken in a small bowl. In a small saucepan warm gelatinous drippings from the chicken over medium low heat (if using). Drizzle the drippings or broth over chicken; toss to combine. Set aside.

Place bread pieces in a medium bowl. Drizzle ¼ cup olive oil over bread, tossing to combine. Spread in a single layer in a shallow baking pan. Bake in a 400° oven about 6 minutes or until bread pieces are golden. Cool slightly; rub bread pieces with garlic. Turn off oven. On another baking pan spread olives and pine nuts in a single layer. Place in hot oven just until olives are warm and nuts are lightly toasted.

In a large bowl combine chicken, bread, greens, and pepper strips. Sprinkle olives and pine nuts over the top. Whisk together ¼ cup olive oil and the vinegar; season to taste with salt and pepper and drizzle over salad, tossing lightly to combine.

Divide salad among 4 warm plates and serve promptly. Makes 4 servings.

*Note: Deli-roasted chicken works well for this recipe. Be sure to save some of the drippings or use purchased broth.