Roasted Chicken and Arugula Salad

Name: Roasted Chicken and Arugula Salad
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams arugula leaves, rinsed and drained; 2 inches thick) slices bread, cut into 1/2-inch cubes (about 3 cups); 5 fresh basil leaves, cut into thin strips; 2 Tbsps chopped fresh parsley; 59 milliliters olive oil, divided; 118 milliliters grated Parmesan cheese; 4 servings Freshly ground pepper, to taste; 3 Tbsps red wine vinegar; 473 milliliters chopped or shredded roasted chicken; 4 servings Sea salt, to taste; 1 Tbsp unsalted butter, melted

You can never have too many main course recipes, so give Roasted Chicken and Arugula Salad a try. This recipe makes 4 servings with 364 calories, 22g of protein, and 29g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 22 minutes. A mixture of sea salt, roasted chicken, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper.

Ingredients you will need

Salt And Pepper

Bread Cubes

Olive Oil

Butter

Spread cubes in a single layer on a rimmed baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake at 400 for 12 to 15 minutes or until golden brown.

Equipment you will use

Oven

Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese.

Ingredients you will need

Parmesan