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Preheat the oven to 250°F. In a bowl, toss the bread with 2 tablespoons of the olive oil and 1/8 teaspoon salt. Arrange the bread in one layer on a rimmed baking sheet and bake for 25 minutes.
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In a small pot over medium heat, bring the chicken stock to a simmer and reduce by half, 3 to 4 minutes.
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In a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, mustard, and 1/2 teaspoon salt.
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In a serving bowl, whisk together the chicken stock and one-third of the dressing. Add the toasted bread and toss. Add the chicken, arugula, tomatoes, pine nuts, and remaining dressing and toss to coat.
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Divide the salad among four dinner plates and serve immediately