Wednesday, August 20, 2008

Warm Sourdough Crouton Salad with Chicken and Pine Nuts

This is one of my favorite salads. I honestly was surprised that I had yet to blog about it. I know several of the blog readers who have eaten this at my place have been requesting this for awhile. At long last here it is!

Warm Sourdough Crouton Salad with Chicken and Pine Nuts (modified from Sara Foster)
Makes Four Servings
You will need:
  • 4 cups sourdough bread, cut in bite size chunks
  • 3T olive oil
  • 4 cups shredded chicken
  • 2T golden raisins (or more if you like)
  • 3T pine nuts, toasted
  • 2 cloves of minced garlic
  • 4 cups of arugula
  • 2 green onions thinly sliced
  • pepper & salt
  • roasted lemon garlic vinaigrette (recipe to follow)

Tip: If you don't have time to prepare chicken ahead of time use a roasted chicken from the grocery store. Just shred off the white meat.

Preheat oven to 350 degrees Fahrenheit. Toss bread chunks with the olive oil and sprinkle with a pinch of salt. Spread the bread out on a baking sheet and toast in the oven for 12 to 15 minutes or until golden brown. Keep an eye on them so they don't burn.

Combine croutons, chicken, raisins, pine nuts and garlic in a large bowl. Drizzle half of he prepared vinaigrette over the mixture, add pepper to taste. Toss to coat evenly. Spread the mix out over a baking sheet and place in the oven for 5 minutes to warm through. Remove and place in a large salad bowl. Toss with the arugula and green onions. Add remaining vinaigrette. Toss and serve while still warm.

Roasted lemon garlic vinaigrette

You will need:

  • 2 lemons, halved
  • 4 cloves of garlic, skin still on
  • 2T of olive oil plus 5T olive oil
  • 3T white wine vinegar
  • 1T balsamic vinegar
  • 1T fresh Parsley, chopped
  • pepper

Preheat oven to 450 degrees Fahrenheit. Places lemons, cut side down, and whole garlic cloves in a baking dish. Drizzle with 2T of olive oil. Roast for about 30 minutes or until soft and golden. Let cool to the touch. Juice the lemon into a small bowl. Peel garlic cloves, add to bowl with juiced lemons and smash with a fork. Add in the white wine vinegar and balsamic vinegar. Gradually whisk in the 5T of olive oil. Stir in the parsley and season to taste with pepper.

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