Serves: 4
Total Calories: 1,207

1 broiler-fryer chicken deli-roasted chicken
3 slices bread firm or day-old, cubed (2 cups)*
2 tablespoons butter or margarine*
1 clove garlic minced*
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon mustard prepared
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups lightly packed torn mixed salad greens
2 tomatoes medium, cut in wedges
1 cucumber medium, peeled and thinly sliced
1 zucchini small, halved lengthwise and sliced
1/3 cup Parmesan cheese grated
1/4 cup green onion sliced

Remove warm or coldchicken from bones and cut meat into bite-size pieces set aside.

In a skillet over medium heat, lightly toast bread cubes in butter and garlic, stirring occasionally set aside.*

In a small bowl, whisk olive oil, lemon juice, mustard, salt, and pepper until blended set aside.

Place greens, tomatoes, cucumber, zucchini, Parmesan cheese, green onions, and toasted bread cubes in a large salad bowl. Whisk dressing, pour over salad, and toss. Arrange chicken on top.

*1 1/2 cups purchased garlic croutons can be substituted for the bread cubes, butter, and garlic if you prefer.


Serve with chilled vichyssoise and pound cake topped with sweetened raspberries and cream.

Nutritional Facts:

Serves: 4
Total Calories: 1,207
Calories from Fat: 248

More Recipes from the Simple Dishes/Summer Days Cookbook:
Chicken Caesar Salad