Rustic Chicken, Cheese & Sourdough Salad

Ingredients:

For the Croutons:

• 2 cups sourdough bread, cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• Freshly ground black pepper, to taste

For the Salad:

• 6 cups mixed greens (spinach, arugula, romaine, or whatever you like)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/3 cup cucumber, thinly sliced
• 1/3 cup crumbled cheese (feta, goat cheese, or blue cheese)
• 1 lb grilled chicken breast, sliced (seasoned with salt, pepper, and your favorite herbs)
• Fresh herbs, like basil or parsley, for garnish (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Make the Croutons

• Preheat your oven to 375°F (190°C).
• In a large bowl, toss the sourdough cubes with olive oil, garlic powder, salt, and black pepper. Spread them out on a baking sheet.
• Bake for 10-12 minutes, stirring halfway, until golden and crispy. Let them cool slightly.

2. Grill the Chicken

• While the croutons are baking, season the chicken breasts with salt, pepper, and your favorite herbs.
• Grill or pan-cook the chicken over medium heat for about 6-7 minutes per side or until cooked through. Let it rest for a few minutes, then slice it.

3. Prep the Salad

• In a large salad bowl, combine the greens, cherry tomatoes, red onion, cucumber, and sliced grilled chicken. Sprinkle the crumbled cheese on top.

4. Make the Dressing

• Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.

5. Assemble & Serve

• Drizzle the dressing over the salad and toss gently to coat. Add the croutons last so they stay nice and crispy.
• Garnish with fresh herbs if you’re feeling fancy, and serve right away for the best crunch and flavor!