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Categories:
country bread extra-virgin olive oil salt freshly ground pepper red onion vinegar sherry vinegar hearts tomato cucumbers strawberries cilantro dill rotisserie chicken pumpkin seeds
Viewed: 45 - Published at: 4 years agoIngredients
- 3/4 pound country bread or sourdough, torn into 1-inch pieces (8 cups)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1/2 small red onion, chopped
- 1/4 cup Champagne vinegar
- 1/4 cup sherry vinegar
- 2 romaine hearts, torn into bite-size pieces
- 1 large tomato, chopped
- 2 Persian cucumbers, chopped
- 1 cup strawberries, hulled and chopped
- 1 cup cilantro leaves
- 2 tablespoons chopped dill
- One 2 1/2 to 3-pound rotisserie chicken, meat shredded (about 4 cups)
- 1/4 cup salted toasted pumpkin seeds
Method
- Preheat the oven to 350.
- On a large rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper.
- Bake for 15 minutes, until golden brown and crisp.
- Let cool.
- Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes.
- Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
- Add the romaine pieces, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well.
- Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.
