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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Italian Chicken Salad Ingredients:
4 cups cubes italian bread (from a 1/2 lb crusty round loaf) |
2 tablespoons extra virgin olive oil |
1/4 teaspoon salt |
1/4 cup red wine vinegar |
2 teaspoons dijon mustard |
2 tablespoons finely chopped shallots |
1 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup extra virgin olive oil |
2 cups coarsely shredded cooked chicken (1/2 lb, from a rotisserie chicken) |
1 cup bocconcini (small fresh mozzarella balls, 6 oz) |
2 romaine lettuce hearts, torn into bite-size pieces (3/4 lb total) |
1 (8 ounce) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4 inch wide strips |
1 cup assorted marinated oil-cured olives (5 oz) |
Directions:
1. Prepare the croutons:
2. Put oven rack in middle position and preheat oven to 400°F
3. Toss bread cubes with olive oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
4. Make vinaigrette dressing and begin preparing salad while croutons bake:
5. Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined. Add olive oil in a slow stream, whisking until emulsified.
6. Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
7. Prepare the salad:
8. Toss together romaine lettuce, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined. Makes 4 main-course servings.
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