Roasted Chicken and Arugula Salad

Name: Roasted Chicken and Arugula Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Makes 4 servings
Ingredients: 3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups); 1 tablespoon unsalted butter, melted; ¼ 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; ½ cup grated Parmesan cheese

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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.

By Sara Foster

Recipe by MyRecipes September 2005

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Roasted Chicken and Arugula Salad

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