Is there such thing as a bread salad that’s really a salad?
- First thought that comes to mind: I wanted to make panzanella salad but this was all I had in my kitchen
- Great for: Sunday night supper
- Inspiration: Panzanella Salad
- Tips & Tricks: The balsamic was a nice different change of acidity
- Pairs well with: White wine
4 Cleaned brined chicken thighs
2 cups of day old bread cut up into cubes
2 tablespoon of butter (garlic butter works great too)
1 tablespoon paprika
Handful of Arugula
1/3 cup of golden raisins ( I soak mine in water or lemon juice before)
½ cup strawberries
- Preheat oven to 375. Brine the chicken. Dry the chicken skin.
- Sprinkle paprika, salt and pepper on the chicken. Place in a roasting rack and bake the chicken until a thermometer inserted near the thigh bone reads 165F degrees. Takes about 45-50 minutes, oven times and temperature vary.
- Once the chicken is done, remove the chicken from the pan.
- Mix the bread cubes with the softened butter and add it to the pan that the chicken was in. The bread will soak up all the flavors from the chicken. Put it back into the over for another 8 minutes.
- Dress the salad with balsamic vinaigrette, raisins, and strawberries.
- When the bread is nice and golden toss them with the arugula salad. The bread will help wilt the salad.
- Place the chicken on top of the salad and serve.