Roasted Chicken and Arugula Salad

Roasted Chicken and Arugula SaladRecipe
James Baigrie
Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor.


Makes 4 servings

Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes


3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon unsalted butter, melted
1/4 cup olive oil, divided
Sea salt, to taste
Freshly ground pepper, to taste
3 tablespoons red wine vinegar
1 (5-ounce) bag arugula leaves, rinsed and drained
2 cups chopped or shredded roasted chicken
5 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese


1. Preheat oven to 400°. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400° for 12 to 15 minutes or until golden brown.

2. 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. Serve warm.