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Chicken + bread salad

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Chicken + bread salad

Adapted heavily from Zuni Cafe’s famous Roasted Chicken and Bread Salad recipe

Serves 2 as a moderate main dish, easily scalable

Note: You can incorporate any type of cooked chicken – perfect for leftovers from a roasted or rotisserie chicken, or for simple baked or poached chicken breasts or thighs!

  • About 2 cups roughly chopped cooked chicken – about 2 thighs or 1/2 breast per person
  • Around 4 oz. (a few cups) ciabatta or other rustic bread, cut into large croutons
  • 2 Tbsp. dried currants
  • 1 Tbsp. salad vinegar (red or white wine, dark or white balsamic, or apple cider), plus more for dressing
  • 1 clove garlic, minced
  • 3-4 scallions, roots removed and roughly chopped
  • A few handfuls arugula or other greens (a hearty arugula is best in texture and flavor)
  • Olive oil
  • Salt and pepper

Make croutons You want to lightly toast your dry bread cubes – you can use an oven (anywhere from 250-400F), toaster oven, or broiler. I like to toast the bread until it’s crisp on the outside but still pretty spongy on the interior – better to soak up all the other flavors! They’ll also crisp up a bit more as they cool. Key note: If you have any juices from cooking the chicken, toss them with the toasted croutons! This is my favorite part of the salad, if I can get it.

– Prepare currants Soak the currants in 1 Tbsp. vinegar and another 1 Tbsp. warm water. Set aside for at least 5 minutes before tossing in the salad.

Cook garlic and scallions Heat a small-to-medium skillet over medium-high heat. Add a splash of olive oil, then the scallions and garlic and cook until softened and fragrant, around 2 minutes. Set aside.

 Assemble and serve Toss cooked chicken, croutons, soaked currants with liquid, cooked garlic and scallions, and arugula together with splashes of olive oil and vinegar to taste, plus healthy pinches of salt and pepper.

Making ahead/storage: Dry, cooled croutons will keep for 24 hours in a paper bag or in a bowl loosely covered with wax paper or foil. Currants can be soaked ahead and refrigerated for up to 48 hours. Garlic and scallions can also be stored in the refrigerator, for up to 5 days before using. Salad is best assembled right before eating, but with heartier arugula will keep okay for 1-2 hours. 

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