Roasted chicken salad
Prep 10 min
Total 10 min
Serves 4
Updated Mar 31, 2016
Chatelaine
Ingredients
4 cups
cubed baguette
3 tbsp
3
2 tbsp
1/8 tsp
6 cups
4
chicken drumsticks, (reserved from chicken and asparagus bake) skin and bones discarded, coarsely chopped
1 cup
1/3 cup
coarsely grated parmesan
Instructions
- PREHEAT oven to 425F.
- TOSS bread cubes with 1 tbsp canola oil on a baking sheet. Bake in centre of oven until golden, 5 to 7 min. Let cool slightly.
- WHISK remaining 2 tbsp canola oil with garlic cloves reserved from chicken and asparagus bake, lemon juice and salt in a large bowl. Add arugula, reserved chicken and tomatoes, parmesan and toasted bread. Toss until coated.
Nutrition
Calories 357, Protein 22 g, Carbohydrates 25 g, Fat 19 g, Fibre 2 g, Sodium 603 mg. Excellent source of folateMastering the basics: roast chicken
Recipe Collections
