Ingredients

- 1  14-1/2-oz. can  diced tomatoes with green pepper, celery, and onions
- 3  Tbsp.  olive oil
- 1  2- to 2-1/4-lb.  whole roasted chicken
- 4  cups  cubed Italian bread
- 2  medium  cucumbers, halved lengthwise and sliced
- 1  cup  torn fresh basil or spinach

Cooking Directions

1. Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces.
2. In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture. Makes 4 servings.

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