Warm Sourdough Bread Salad with Chicken and Pine Nuts Recipe

Looking for an easy Warm Sourdough Bread Salad with Chicken and Pine Nuts recipe? Learn how to make Warm Sourdough Bread Salad with Chicken and Pine Nuts using healthy ingredients.


Submitted by marinkydinky

Makes 2 servings



From thenest.com "FOOD GURU SARA FOSTER, AUTHOR OF FRESH EVERY DAY AND SARA FOSTER?S CASUAL COOKING, SHARES HER EASY RECIPES THAT TAKE YOU FROM MONDAY THROUGH FRIDAY" Meal 1. Soooo GOOD!

Recipe Ingredients for Warm Sourdough Bread Salad with Chicken and Pine Nuts

7 1/2 oz sourdough bread, cut into 1 in pieces
3 tbsp olive oil
1 pinch Sea salt
1 lemon fruit, cut in half
2 garlic cloves, skin on
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp chopped fresh flat-leaf parsley
1 pinch freshly ground black pepper
4 cups shredded cooked chicken
2 tbsp golden raisins
2 tbsp pine nuts, lightly toasted
2 garlic cloves, smashed and roughly chopped
4 oz mixed baby greens, washed and drained loosely packed
2 scallions, thinly sliced (white and green parts)

Recipe Directions for Warm Sourdough Bread Salad with Chicken and Pine Nuts

  1. Preheat the oven to 475F.

  2. Toss the bread chunks with the olive oil and season them with salt. Scatter the chunks in a single layer on a baking sheet and toast for 12 to 15 minutes, until they?re golden brown and the edges are crispy.

  3. Reduce the oven temperature to 450F.

  4. To make the vinaigrette, place the lemon, cut side down, and the whole garlic cloves in an ovenproof dish and drizzle with 1 Tbl. of the olive oil. Roast the lemon and garlic for about 30 minutes, until they?re soft and golden brown. Remove from the oven (but keep the oven on) and set aside until they?re cool enough to handle.

  5. Juice the lemon into a small bowl. Peel the garlic cloves, add to the bowl with the lemon juice, and smash them with a fork. Add the vinegar and gradually whisk in the remaining 3 Tbl. of olive oil. Stir in the parsley and season to taste with salt and pepper.

  6. Combine the chicken, bread, raisins, pine nuts, and garlic in a large bowl. Drizzle with half of the vinaigrette, season to taste with salt and pepper, and toss to combine. Spread the salad on a rimmed baking sheet and place it in the oven for about 5 minutes, just to warm it slightly.

  7. Remove the salad from the oven and return it to the bowl you tossed it in. Add the arugula and scallions, and drizzle with the remaining vinaigrette. Toss gently to combine, season with additional salt and pepper, if desired, and serve warm.

Categories

Salads

Nutrition Facts
Serving Size 588.2g
Amount Per Serving
Calories
1273
Calories from Fat
574
% Daily Value*
Total Fat
63.8g
98%
Saturated Fat
9.9g
49%
Trans Fat
0.0g
Cholesterol
216mg
72%
Sodium
1039mg
43%
Potassium
925mg
26%
Total Carbohydrates
78.2g
26%
Dietary Fiber
6.3g
25%
Sugars
9.9g
Protein
97.6g
Vitamin A 81% Vitamin C 83%
Calcium 17% Iron 58%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
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