This is a print preview of "Roast Chicken on Bread Salad" recipe.

Roast Chicken on Bread Salad Recipe
by Nancy Miyasaki

Roast Chicken on Bread Salad

This is an easy and tasty recipe. It also looks attractive. Buy crusty bread that will that will soak up the dressing without becoming too soggy! Flavorful tomatoes help a lot! I adapted the recipe from Sunset.

Rating: 3.8/5
Avg. 3.8/5 3 votes
Prep time: United States American
Cook time: Servings: 4

Goes Well With: gaspacho, minestrone

Wine and Drink Pairings: Pinot Noir


  • 4 oz French or Sour Dough bread
  • 2 Tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 4 boned chicken breast halves (skin on)
  • 1 Tbsp fresh thyme leaves or 1.5 tsp dried thyme
  • 4 tsp minced garlic
  • 1/2 cup green onions thinly sliced
  • 2 cups diced ripe tomatoes
  • 8 oz of arugula, rinsed and crisped
  • Salt and fresh ground pepper


  1. Preheat oven to 450
  2. Cut bread into 1 inch pieces, spread on shallow baking pan, and bake at 450. Turn occasionally with spatula until bread is crisp, about 8 minutes.
  3. Put bread into a wide bowl, drizzle with 1 Tbsp vinegar and 2 Tbsp olive oil, mix to coat.
  4. Put pinenuts in a small frying pan over high heat and shake until golden, about 2-3 minutes. Remove to a small bowl.
  5. Rinse chicken and dry. Rub a small pinch of salt under the skin of each breast. Pat thyme and two teaspoons garlic equally onto skin side of chicken. Put chicken skin side up in baking dish previously used for the bread. Bake at 450 about 20 minutes until no longer pink in the middle.
  6. Add remaining 1 Tbsp vinegar, 2 Tbsp oil, 2 tsp garlic, and green onions to the frying pan. Stir over med-high for 2-3 minutes. Add tomatoes and stir until hot...about 2 more minutes. Put arugula in bowl with bread; pour tomato mixture from the pan over the arugula. Add pine nuts and mix.
  7. Spoon salad onto plates and put a chicken breast half on top of each.