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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 32 |
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This unique, flavorful salad and bread combo will get rave reviews-guaranteed. Frances Pietsch, Flower Mound, Texas Ingredients:
2 cups shredded rotisserie chicken |
1 pound fresh mozzarella cheese, cubed |
2 cups grape tomatoes, halved |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
1/2 cup pitted greek olives, thinly sliced |
1/4 cup minced fresh basil |
1/4 cup olive oil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
tomato crostini: |
2 french bread baguettes (10-1/2 ounces each) |
4 garlic cloves |
2 small tomatoes |
1/4 cup olive oil |
1 teaspoon salt |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.
2. Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad. Yield: 8 cups salad (6-1/2 dozen crostini).
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