This is what would happen if your favorite Avocado Toast met up with Chicken Salad and then had a love child. Okay, maybe that's not the mental image I should be going for, but this is yummy. Panzanella-esque with crunchy bread bits and chicken and avocado goodness. Even my most selective child gobbled it up.
The herbs are a suggested amount and type, as is the carrots and cukes. Use what veg you have on hand and like. I used my recipe for focaccia, but use the bread you love. Focaccia is good because it gets really crunchy in the oven.
For the salad:
5 - 6 cups crusty bread or focaccia, cut into 1-inch cubes or torn into bite-sized pieces (about 5 1/2 cups)
2 tablespoons extra-virgin olive oil, plus more for serving
2 pinches kosher salt
2 pinches freshly ground black pepper
2 Persian cucumbers, thinly sliced
2 carrots, shredded
1/4 cup barely chopped cilantro, divided
1/4 cup barely chopped parsley, divided
1/4 cup barely chopped mint divided
2 cup shredded leftover roast chicken (make the chunks as delicate or as rustic as you like)
2 large avocados, cubed
For the dressing:
2 tablespoons pomegranate molasses (or balsamic if you don’t have it on hand)
1 tablespoons whole-grain mustard
1 tablespoon capers, rinsed, plus 1 tablespoon brine
1/4 cup extra-virgin olive oil
Salad greens, for serving, if desired
Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 - 25 minutes, until the bread is toasty. Let cool completely.
Meanwhile, combine the dressing ingredients in the bowl. Add the cucumbers and carrots; toss to coat. Add the herbs and chicken; toss to coat. Add the avocado; toss gently. Set aside until bread is finished.
Once bread is finished toasting, and cooled, toss the bread lightly with the vegetable and chicken mixture. Serve on a bed of salad greens, if desired.