A salad is a delicious way to give stale breads a second life: Breads can lend crunch and texture, soak up juices and dressings, and add flavor, too.
Chicken, high in vitamin B12, teams up with spinach, nuts, and a little oil to offer a one-dish meal loaded with vitamin E, vitamin C, and folate.
Jim Denevan of Outstanding in the Field prepares this salad to showcase specialty varieties of vegetables. In spring, halved cherry tomatoes are your best bet. In summer, heirloom variety beefsteak tomatoes work well.
This recipe is similar to fattoush, a Lebanese bread salad. Traditionally, the bread is fried; here, it’s crisped in the oven. Shredded cooked chicken converts it to a main course.