Rustic Chicken Bread Salad

• 6 cups bite-sized cubes of hearty bread
• 3 tablespoons white wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup extra virgin olive oil
• 6 large plum tomatoes
• 1/2 small red onion
• 1/2 cup small black olives
• 10 large fresh basil leaves, chopped
• 2 -3 cups cold chicken, shredded or diced
• 1/2 cup shredded parmesan cheese

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread bread cubes in a single layer on a baking sheet.
3. Bake 5 minutes; stir.
4. Continue baking 3 to 5 minutes or until toasted.
5. Cool.
6. Whisk vinegar with garlic, salt and pepper, then add olive oil.
7. Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
8. Place in a large salad bowl suitable for tossing.
9. Cut red onion into rings and add to tomatoes along with olives and basil.
10. Whisk dressing; pour over tomato mixture.
11. Stir gently from bottom until well mixed.
12. Leave at room temperature, stirring occasionally, until ready to use.
13. When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
14. Serve right away garnished with Parmesan cheese.

bitesized cubes of hearty, white wine vinegar, clove garlic, salt, fresh ground black pepper, extra virgin olive oil, tomatoes, red onion, black olives, basil, cold chicken, parmesan cheese

Taken from www.food.com/recipe/rustic-chicken-bread-salad-69172 (may not work)