Lunch: Roasted Chicken and Arugula Salad Recipe | Myrecipes

Recipe by Sara Foster Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a

This recipe includes superfoods such as:

Basil

Health benefits of Roasted Chicken and Arugula Salad Recipe | Myrecipes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon unsalted butter, melted
1/4 cup olive oil, divided
Sea salt, to taste
Freshly ground pepper, to taste
3 tablespoons red wine vinegar
1 (5-ounce) bag arugula leaves, rinsed and drained
2 cups chopped or shredded roasted chicken
5 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 400 °. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400 ° for 12 to 15 minutes or until golden brown.
Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.

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