Roasted Chicken And Arugula Salad

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3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)

1 tablespoon unsalted butter, melted

1/4 cup olive oil, divided

Sea salt, to taste

Freshly ground pepper, to taste

3 tablespoons red wine vinegar

1 (5-ounce) bag arugula leaves, rinsed and drained

2 cups chopped or shredded roasted chicken

5 fresh basil leaves, cut into thin strips

2 tablespoons chopped fresh parsley

1/2 cup grated Parmesan cheese

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