Tuscan Chicken Bread Salad

Menu Part: 
Salad
Cuisine Type: 
Italian
Serves: 
4

A great little side dish with chicken, red onions, red & yellow cherry tomatoes and kalamata olives tossed in garlic-herb vinaigrette.

Ingredients

4 bone-in chicken breast halves with skin
1 red onion, thickly sliced
1 cup garlic-herb vinaigrette
8 large slices Italian bread (about 3⁄4-in. thick)
1⁄2 pt. yellow cherry tomatoes
1⁄2 pt. red cherry tomatoes
1⁄2 cup slivered basil leaves
1⁄2 cup pitted kalamata olives

Steps

1. Brush chicken lightly with vinaigrette and reserve. Arrange onion and bread on baking sheet; brush lightly with vinaigrette.

2. Place baking sheet in 450°F oven and roast, turning once, until bread is toasted
and onion is tender, about 10 min.

3. Cut bread and onion into cubes; combine in large bowl. Add tomatoes, basil, and olives; toss. Add enough remaining vinaigrette to moisten well; reserve.

4. For service, grill chicken breasts on both sides until cooked through. Spoon some bread salad into shallow bowl; top with a chicken breast, sliced to fan out, if desired.

More From FoodService Director

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources