Rustic Chicken Bread Salad
Transform your mealtime into a culinary experience with this flavorful Rustic Chicken Bread Salad, a perfect blend of hearty and fresh ingredients. Tender, seasoned chicken thighs pair beautifully with golden, oven-toasted sourdough or ciabatta bread for a satisfying crunch, while juicy cherry tomatoes, crisp cucumber, and aromatic basil bring a burst of freshness to every bite. Tossed in a robust balsamic and garlic dressing, this salad captures the essence of rustic Mediterranean flavors, all while being ready in under an hour. Whether served as a light dinner or a crowd-pleasing dish for gatherings, the addition of optional shaved Parmesan cheese elevates this recipe to gourmet perfection. Easy to prepare yet delightfully rich in texture and taste, this vibrant chicken bread salad is your go-to recipe for a wholesome and inviting meal.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams crusty bread (such as sourdough or ciabatta)
- 250 grams cherry tomatoes
- 1 red onion (small, thinly sliced)
- 1 cucumber
- 15 grams fresh basil leaves
- 60 ml olive oil (divided)
- 30 ml balsamic vinegar
- 2 garlic cloves (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams Parmesan cheese (shaved, optional)
Instructions
Preheat your oven to 200°C (400°F).
Season the chicken thighs with salt, black pepper, and half of the minced garlic. Heat 2 tablespoons of the olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown, then transfer to a baking dish and roast in the oven for 20 minutes or until cooked through.
While the chicken cooks, tear the crusty bread into bite-sized pieces and place it on a baking sheet. Drizzle with 1 tablespoon of olive oil, a pinch of salt, and toss to coat. Bake in the oven for 8-10 minutes or until the bread is golden and crisp. Set aside to cool.
Slice the cherry tomatoes in half, thinly slice the red onion, and cut the cucumber into half-moons. Place them in a large mixing bowl.
Prepare the dressing by whisking together the remaining olive oil, balsamic vinegar, the remaining minced garlic, and a pinch of salt and pepper in a small bowl.
Once the chicken is cooked, let it rest for 5 minutes before slicing or shredding it into bite-sized pieces.
Add the roasted chicken, toasted bread, and basil leaves to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine.
Let the salad sit for 5 minutes to allow the bread to soak up the flavors. Adjust the seasoning with more salt and pepper if needed.
Serve the salad on a platter, garnished with shaved Parmesan cheese if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 19.0 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
