A light, easy summer salad that uses up what you have on hand!
Preheat oven to 350 degrees. Spread bread cubes on baking sheet and toss with 2 Tablespoons olive oil and sprinkle salt and pepper. Bake for 15-20 minutes or until crusty and golden
While the bread is toasting, cut the tomatoes into cubes and place in a bowl. Sprinkle with salt and let sit. The tomato juices will collect in the bowl.
To make the Vinaigrette- In a lidded jar combine juices collected from tomatoes, garlic, mustard, vinegar, oil, salt and pepper. Shake well.
In a large bowl combine cucumber, watercress, arugula, tomatoes, shredded chicken and toasted bread. Drizzle with dressing. Let the salad sit as long as you have so the bread soaks up all the delicious dressing, but it is ready to eat as soon as you are.