This is really 2 different recipes- pan roasted chicken and bread salad. I’m starting with the bread salad and will post the chicken separately. You can use a different chicken recipe if you like (maybe whole roasted) or just top the bread salad with a store-bought chicken. It will be hard for it not to be delicious.
This bread salad is adapted from the de-licious Zuni Cafe in San Fran. I added artichoke hearts and tomatoes. The artichoke hearts did not improve the salad, but adding sliced tomatoes around the platter did. So do it.
8-10 oz leftover peasant-style bread (ciabatta, boule, etc- not sourdough), crusts cut off and torn into 2 inch pieces
6 Tablespoons mild EVOO
2 Tablespoons vinegar (sherry, red wine, champagne, but NOT balsamic)
1 Tablespoon red or yellow raisins, plumped in in 1 T vinegar and 2 T warm water
3 Tablespoons toasted pinenuts
3 Toes of garlic, slivered
1/4 Cup thinly sliced scallions
1/4 Cup chicken broth
Bunch of arugula- enough to cover the serving platter
Salt & Pepper to taste
1. Preheat broiler. Toss bread chunks in 2 Tablespoons olive oil, season with a little salt & pepper. Broil briefly, shaking or stirring once to distribute. You just want them to crisp up a bit
2. Combine remaining olive oil, vinegar and S&P to taste. Toss bread pieces with 1/2 of vinaigrette in a wide bowl. Saute garlic and scallions in EVOO until soft, but not brown. Add to bowl with bread, along with pinenuts and drained raisins.
At this point, I have 2 different versions of step 3, depending on if you cooked your own chicken or bought it.
3a. If you cooked your own chicken, it should be resting at this point. Keep the oven on- somewhere between 375 and 450. Add chicken broth to pan or broiler and cook over heat, scrapping up fond. Reduce to ~3 Tablespoons. Toss reduced stock with bread salad and put on baking sheet or in pan, cook in oven for 10-12 minutes until warm and crisped again.
3b. Heat oven to 400 degrees. Toss bread salad with chicken juices (from bought chicken container) and place on baking sheet. Cook for 10-12 minutes, until warm and crisped again
4. While bread salad cooks, prepare salad and carve chicken. Toss greens with remaining vinaigrette. Season to taste with salt and pepper. Place on a platter, covering all surfaces. Carve chicken into pieces.