Roast Chicken on Bread Salad Recipe

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3 votes | 5627 views

This is an easy and tasty recipe. It also looks attractive. Buy crusty bread that will that will soak up the dressing without becoming too soggy! Flavorful tomatoes help a lot! I adapted the recipe from Sunset.

Prep time:
Cook time:
Servings: 4


Cost per serving $8.94 view details


  1. Preheat oven to 450
  2. Cut bread into 1 inch pieces, spread on shallow baking pan, and bake at 450. Turn occasionally with spatula until bread is crisp, about 8 minutes.
  3. Put bread into a wide bowl, drizzle with 1 Tbsp vinegar and 2 Tbsp olive oil, mix to coat.
  4. Put pinenuts in a small frying pan over high heat and shake until golden, about 2-3 minutes. Remove to a small bowl.
  5. Rinse chicken and dry. Rub a small pinch of salt under the skin of each breast. Pat thyme and two teaspoons garlic equally onto skin side of chicken. Put chicken skin side up in baking dish previously used for the bread. Bake at 450 about 20 minutes until no longer pink in the middle.
  6. Add remaining 1 Tbsp vinegar, 2 Tbsp oil, 2 tsp garlic, and green onions to the frying pan. Stir over med-high for 2-3 minutes. Add tomatoes and stir until hot...about 2 more minutes. Put arugula in bowl with bread; pour tomato mixture from the pan over the arugula. Add pine nuts and mix.
  7. Spoon salad onto plates and put a chicken breast half on top of each.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 312g
Recipe makes 4 servings
Calories 515  
Calories from Fat 285 55%
Total Fat 32.21g 40%
Saturated Fat 6.19g 25%
Trans Fat 0.17g  
Cholesterol 89mg 30%
Sodium 270mg 11%
Potassium 717mg 20%
Total Carbs 22.07g 6%
Dietary Fiber 2.8g 9%
Sugars 4.45g 3%
Protein 34.32g 55%



  • John Spottiswood
    May 20, 2008
    I'd rate the bread salad a 4-4.5. It was delicious! But I'd only rate the chicken a 3. Maybe if the thyme were rubbed under the skin, or if smallish breasts are used, the breasts will have more flavor.
    I've cooked/tasted this recipe!
    This is a variation


    • May 22, 2008
      This was an amazing dish, it tasted so "fancy," yet the prep time was 45 minutes. I love how the bread in the salad just soaked up the dressing, and the arugula was a nice contrast with the chicken. It was assembled quickly and made for a delicious weeknight dinner. This is a great company dish because you can prep it before hand and pop it in the oven when the company comes. MMMMMMM- GOOD!

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