Ingredients
1
can (14.5 oz) diced tomatoes with garlic and onion, undrained
2
tablespoons olive oil
4
small roasted or grilled bone-in chicken breasts
4
cups cubed Italian bread
1/8
teaspoon salt
1/8
teaspoon black pepper
2
medium cucumbers, halved lengthwise and sliced
2
cups torn fresh spinach and/or basil
Preparation
For dressing: Use a spoon to remove 2 tablespoons of the tomato liquid from diced tomatoes, place in a small bowl and combine the liquid with 1 tablespoon of the olive oil; set aside.
Remove meat from roasted chicken. Cut meat into pieces.
In a skillet, heat the remaining 1 tablespoon oil over medium heat. Add bread cubes, salt, and pepper. Stir for 5 minutes or until golden. Remove from heat. Add diced tomatoes; toss to combine. Divide bread mixture among four serving plates. Top with cucumbers, chicken, and spinach. Serve with dressing.
