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1/2 loaf (5 ounces) of italian bread, cut into 1-inch cubes
1/2 cup plus 2 tablespoons olive oil, divided
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 medium Roma tomatoes, cut into wedges
6 ounces Soules Kitchen Flame Grilled Chicken Strips, refrigerated
1 small red onion, sliced, or 1 cups packaged sliced red onion
1/2 large seedless cucumber, sliced
1 cup mini mozzarella balls
1/2 cup chopped fresh basil
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread bread in a single layer onto prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and bake until golden-brown and crispy, about 3-5 minutes.
Meanwhile, whisk to combine remaining olive oil, vinegar, mustard, salt and pepper in a small bowl.
Combine tomatoes and bread in a large salad bowl. Drizzle dressing over salad and toss to combine. Top salad with chicken, onion, cucumber and mozzarella. Garnish with basil, and serve.
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