Each year our entire family meets at my Mother-in-Law’s house to celebrate with Easter Meals. We have a huge dinner and the kids hunt eggs and gorge themselves on chocolate Easter bunnies. The only problem with this meal is the leftovers. My family is not big on leftovers and my Mother-in-law shoves my arms full of goodies to take home. I’ve learned to disguise them into entirely different meals. It cuts down on my meal preparation and satisfies my family- definitely a win-win situation.
Last week, during a trip to Walmart, I spotted the new Ecce Panis bread in the bakery section. I was inspired to try to create a gourmet recipe everyone in the family would like. Using chicken I found on sale, I decided to have Bruschetta Chicken for one meal and Bruschetta Chicken Salad with homemade croutons for another meal. This recipe sounds complicated but it’s really not. I create recipes for my family all the time-some are hits and some are not. This one was wonderful! I’ll be making it again regardless of we have leftovers.
Ingredients Needed:
2 pounds of boneless skinless chicken
1 package of Sweet Basil and Oregano Bruschetta Chicken seasoning
1/2 cup Olive Oil
1 bunch green onions or 1 regular onion, chopped
1 medium tomato, chopped
1 package (16 ounces) mixed salad greens
1 cup dried cranberries
1 package (2 ounces) chopped Walnuts
1 stick butter
1/2 cup blue cheese
1 cup strawberries, sliced
salt, pepper, garlic salt
1 package Ecce Panis French Demi Baguettes
2 tablespoons of sugar or Equal
Directions:
To Prepare Chicken for first meal:
Slice chicken into strips. Dip each strip in oil and then roll in bruschetta mix. Place on baking tray and at 350 until done, about twenty minutes. Chop leftover chicken into chunks and save until ready to prepare the salad.
To prepare Salad:
Line a large bowl with the salad greens. Top with the tomato, cranberries, strawberries, blue cheese, and chicken. Meanwhile, make croutons and candied walnuts.
To Make croutons:
Cut one loaf of Ecce Panis into cubes. Mix cubes with salt, pepper, and garlic power to taste. Melt one half stick of butter into a frying pan. Add bread cubes and stir continuously for three minutes. Remove from heat.
To Make Candied Walnuts:
Melt one half stick butter in frying pan. Add walnuts, stir continuously for three minutes. Remove from heat. Add sugar or Equal and stir until walnuts are coated.
Add croutons and walnuts to salad. Serve with toasted Ecce Panis bread. Just as good as homemade,but faster and easier.
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Oh my, never tried strawberries in a salad but what a great idea. Thank you for such a great recipe. Yum! Sounds delicious.
Candied walnuts and homemade croutons? Just add bacon and I’m in heaven!
Yum! I love strawberries in salad.
I love fruit in my salad. I usually use apples or cranberries but the strawberries look good! Love the homemade croutons idea!
Pam, you make anything look good.
Minta
Stopping by from Pitch it to me.
Oh, my goodness, that is one of my favorite salads! We leave the walnuts out because both my husband and my son are allergic. Gosh, I wish I hadn’t read this when I was so hungry for something tasty!
this sounds wonderful and I really want to give it a try sometime! you share such awesome recipes!! 🙂
Wow! Another great recipe. This looks so refreshing as well as filling.
looks so great! and easy, too 🙂
I love a good salad! You are giving me motivation for a healthy dinner plan.
Sounds great. I might have to try this minus the strawberries. I’m weird and won’t mix my greens with fruit.
Apples would be good in this too…..what a wonderful warmer weather meal. I’m totally snagging it and claiming it for my own 🙂
Love candied nuts in my salad! Will definitely try this!
That looks so yummy. I am ashamed to say I have never tried strawberries in a salad.