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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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High-quality ingredients transform this salad into an extremely satisfying weeknight dinner. Ingredients:
4 cups (1/2-inch) 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 shallot |
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 hearts of romaine (3/4 lb total), torn into bite-size pieces |
1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips |
1 cup assorted marinated brine-cured olives (5 oz) |
Directions:
1. Make croutons: Put oven rack in middle position and preheat oven to 400°F.
2. Toss bread cubes with 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.
3. Make vinaigrette and begin preparing salad while croutons bake: Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
4. Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
5. Make salad: Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.
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