Ingredients

• 4 cups stale bread, cubed (ciabatta or sourdough preferred)
• 2 cups leftover cooked chicken, shredded or cubed
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cucumber, chopped
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. If your bread isn’t completely dry, toast the cubes in a 375°F (190°C) oven for 10-15 minutes until lightly crisp, then let cool.
2. In a large serving bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper to create the vinaigrette.
3. Add the halved cherry tomatoes to the bowl with the dressing. Toss and let sit for 10 minutes so the tomatoes release their sweet juices into the dressing.
4. Add the sliced red onion, chopped cucumber, leftover chicken, and stale bread cubes to the bowl. Toss thoroughly until the bread is well coated.
5. Let the salad rest at room temperature for at least 20 to 30 minutes so the bread can soak up all those beautiful flavors without getting mushy.
6. Fold in the torn fresh basil right before serving.