Categories: Salad
Ingredients
- 4 cups cubed bread
- 1/3 cup plus 3 tbsp olive oil
- Sea salt and black pepper
- 1/4 cup basil pesto
- 1/4 cup apple cider vinegar
- 2 cups cubed or shredded leftover Lemon and Rosemary Roasted Chicken (see recipe)
- 1 pint grape tomatoes, halved
- 1 1/2 cups baby spinach
- 4 oz. bocconcini, cut in half
Directions
-
Preheat the oven to 375.
-
In a large bowl, toss the bread and 1/3 cup of the olive oil. Season with salt and pepper. Spread the bread in an even layer onto a 9×13-inch rimmed baking sheet and bake until golden and toasted, 16-18 minutes, stirring once halfway through.
-
In a large bowl, whisk the remaining 3 tbsp olive oil, the pesto, and the vinegar. Season with salt and pepper. Add the bread, chicken, tomatoes, spinach, and bocconcini and toss to combine.
-
Let sit for 10 minutes before serving so the bread can soak up the dressing.