Best Warm Bread Salad Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

WARM LEMON-CUMIN CHICKEN ON PITA BREAD SALAD

Steps:

• Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.
• Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.
• Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.

WARM BREAD SALAD

Steps:

• Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
• Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
• Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
• Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
• Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.

WARM GOAT CHEESE SALAD WITH GRILLED OLIVE BREAD

Steps:

• For vinaigrette:
• Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds. Transfer garlic to small bowl. Reserve oil. Using fork, coarsely mash garlic. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and rewhisk before using.)
• For salad:
• Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
• Prepare barbecue (medium-high heat). Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.
• Brush bread slices on both sides with olive oil. Grill until beginning to toast, about 3 minutes per side. Transfer to plate.
• Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper. Divide salad among 6 plates. Top each with 1 cheese round and 1 slice grilled bread. Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.
• Available at Asian markets and in the Asian foods section of some supermarkets.

WARM WINTER BREAD SALAD

Steps:

• Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
• Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG

Steps:

• Preheat the oven to 200°C/400°F/Gas6.
• Leave the eggs in their shells at this point (you will need to poach them later on).
• Shave the parmesan with a vegetable peeler and put to one side.
• Peel and slice the garlic.
• Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
• Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
• Bake for 10 minutes until the bread is crisp.
• Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
• Mix the lemon juice with 8 tablespoons of olive oil and season.
• Put a big pan of unsalted water on to boil.
• In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
• Divide between 4 plates.
• When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
• Simmer for 4 minutes if you like a soft egg, or to your liking.
• Place an egg on top of each salad and add the parmesan shavings.
• Serve straight away - Don't let the eggs get cold!

WARM ROAST CHICKEN BREAST AND BREAD SALAD WITH ARUGULA

Steps:

• Place oven rack at lowest level and preheat oven to 450.
• Toss bread cubes with 1 tablespoon of the oil, 1/4 teaspoon salt and pepper to taste. Place bread in 8 inch baking dish and set aside.
• Dry chicken with paper towels and season with salt and pepper.
• Heat 1 tablespoon of the oil until hot. Place chicken in skillet, skin side down, and saute until skin is deep golden color, about 5 minutes.
• Place chicken, skin side up, on bread cubes in baking dish and bake until the thickest part of the breast is 160-165 degrees and the bread is spotty brown, about 18 to 20 minutes. Take care, don't overcook the breasts!
• Transfer chicken to cutting board. When chicken is cool enough, take meat off bones and cut into pieces similar in size to bread cubes. Throw away the bones.
• While chicken is baking, pour off fat in skillet, add the last tablespoon of oil, the garlic and thyme, and cook for a moment until the garlic is fragrant. Add broth and scrape up any brown bits from skillet. Cook until thickened slightly, stir in vinegar, cover, and take off the heat.
• Toss bread cubes in a bowl with most of dressing mixture in skillet - reserve 2 tablespoons - add chicken and any juices from it. Then add arugula, tomato, pine nuts and the remaining dressing. Season with salt and pepper to taste - remember, the cheese will add some salty taste. Toss a final time. Garnish with Parmesan shavings and serve.
• (To gild the lilly a bit, you can add what Lydia Bastianich calls a final "blessing" of extra virgin olive oil. Or, put that on the table. Some will find it fine without.).
• Enjoy!

WARM BREAD SALAD

Steps:

• Cut the top third of the bread off and set the parts aside, uncovered, for several hours or overnight. When the bread is somewhat stale, use your hands or a spoon to scrape the bread away from the crusts. Set the larger bottom crusts aside and rip the top crusts into small pieces. Place the pieces, along with the interior bread, in a large bowl and add 2 cups of the stock. Sprinkle the remaining cup of stock over the bread-crust bowls. Set aside.
• Preheat the oven to 300 degrees. In a large skillet, melt 3 tablespoons of the butter over medium heat and add the onions, carrots and celery. Cook, stirring, until the vegetables are tender (do not let them brown), 3 to 4 minutes. Add the chicken livers and continue to cook until they are just cooked through, 3 to 5 minutes.
• Add the sherry vinegar and currants to the pan with the livers and cook until the vinegar just evaporates, about 2 minutes. Remove from the heat and add the soaked bread, sage, thyme, salt and pepper. Mix thoroughly.
• Dice the remaining 2 tablespoons of butter and dot inside the bottom of the bread bowls with it. Spoon the mixture into the bowls, packing it in and mounding it. Cover the bowls with foil and place them on a baking sheet. Bake for 25 minutes, or until they are warmed through. Slice into wedges and serve.

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN & POACHED EGG

Steps:

• 1. Preheat oven to 400 F. 2. Remove crusts from ciabatta and discard, then tear into finger-sized pieces. Place on a baking sheet, drizzle with a little olive oil and toss with garlic, salt and pepper. Bake for 10 minutes until crisp, then lay the pancetta over the bread and bake for 5 more minutes until crispy. 3. Mix lemon juice with 8 Tbsp of oil and season with salt and pepper. 4. Poach your eggs. 5. In a large bowl toss the salad leaves, pancetta, bread and dressing together. Divide between 4 plates. Place an egg on each salad and shave Parmesan over the top.