Italian Bread and Spinach Salad
LoveThatFood
Yield:   8 servings
Cook Time:   15 minutes
Tips: 4 oz. small mozzarella balls or marinated mozzarella balls may be substituted for the cubed fresh mozzarella, if desired. If you have string cheese handy, you can cut that into 1/2-inch pieces as well. Ciabatta style bread is recommended for best results, producing more chewy sautéed bread cubes. If you cannot locate a Ciabata style loaf of prepared garlic bread, making your own homemade garlic bread (using a loaf of Ciabatta) is easy!
Suggestion:   Delicious served as a light lunch or dinner.
Ingredients
  • 7 slices roasted garlic bread, cut into 1-inch thick cubes
  • 6 tablespoons olive oil, divided
  • 1 5-oz. package baby spinach leaves
  • 12 oz. cooked boneless, skinless chicken breasts, but into 3/4-inch cubes
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 4 oz. fresh mozzarella, cut into 1/2-inch cubes
  • 1/4 medium red onion, thinly sliced
  • 1/3 cup chopped fresh parsley
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 cup prepared balsamic vinaigrette or homemade balsamic vinaigrette, divided
Directions
Cut roasted garlic bread slices into 1-inch cubes. Heat 3 tablespoons of the olive oil in a skillet over medium-high heat until hot but not smoking. Add half of the bread cubes and cook for 2-3 minutes, turning the cubes to evenly and lightly brown. Transfer sautéed bread cubes to a plate lined with a few paper towels. Repeat process with remaining roasted garlic bread
cubes with the 3 remaining tablespoons of olive oil.

Arrange spinach leaves on a large serving platter. Add bread cubes, chicken, tomatoes, olives, mozzarella and onions and lightly toss. Sprinkle with parsley and basil, then drizzle the salad with 1/2 cup of the balsamic vinaigrette. Serve with the remaining vinaigrette on the side.