Debbie Rueben developed this main-dish salad for her daughter's wedding reception. Use leftover cooked chicken or roast chicken from a deli (buy about 1 1/2 lb. chicken on the bone to get 12 oz. meat). You can make the dressing up to 2 days ahead; cover and chill.
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup crumbled feta cheese (about 3 oz.)
3 cloves garlic, peeled
2 tablespoons packed fresh basil leaves, rinsed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces cooked chicken, shredded or cut into 1-inch chunks
1 baguette (8 oz.), cut into 1-inch cubes
1 cup cherry tomatoes (about 8 oz.), rinsed, stemmed, and halved
1/2 red bell pepper (about 4 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
1/2 yellow bell pepper (about 4 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
1/3 cup thinly sliced red onion
1/4 cup chopped pitted calamata olives
4 ounces salad mix, rinsed and crisped
How to Make It
In a blender, whirl olive oil, lemon juice, feta, garlic, basil, oregano, salt, and pepper until smooth.
In a large bowl, combine chicken, bread cubes, tomatoes, red and yellow bell pepper, onion, and olives. Add dressing and mix gently to coat.
Divide salad mix evenly among four plates. Mound bread mixture over greens.