Bread Salad With Pine Nuts, Currents, and Chicken

• 8 ounces chewy country bread, cut into large chunks

• 2 tablespoon toasted pine nuts*

• 6 scallions, thinly sliced

• 3 cloves garlic, thinly sliced

• 5 cups arugula

• 1 roasted chicken, the meat removed and in bite size pieces

Ingredients

• 2 tablespoons currents

• 4 tablespoons warm water

• 2 tablespoon champagne vinegar

• 1/2 cup olive oil

• Salt and freshly ground pepper

• 3 tablespoons olive oil

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Instructions

1.  Preheat oven to 450. In a small bowl soak the currents in the was. until plumped, about 15 minutes.

2. In another bowl, combine the Champagne vinegar with the 1/2 cup olive oil, season with salt and pepper.

3. Toss the bread with the 3 tablespoons olive oil, place in preheated oven until lightly toasted on all sides, about 5-10 minutes.

4. Toss the bread with about & of the dressing and let marinate about 30 minutes.

5. In a small skillet heat the remaining 3 tablespoons of olive oil, add the scallions and garlic, sauté for about 5 minutes.

6. Combine these with the bread chunks, currents, pine nuts and remaining vinaigrette and toss well.

7. Spoon bread salad into a shallow 1 quart baking dish, cover with loosely foil, bake for 5-10 minutes or until the top is dry and salad is nicely browned on the bottom.

8. Transfer the bread salad to a platter, toss with argali leaves and chicken.

*To toast pine nuts - place nuts on a baking sheet in a preheated 350 oven. Set timer for 5 minutes, toast until lightly golden.