Italian Chicken Salad
A hearty Italian-inspired salad featuring crispy homemade croutons, shredded rotisserie chicken, fresh mozzarella, and marinated olives tossed in a zesty red wine vinaigrette. Perfect for a satisfying lunch or light dinner.
Ingredients
- •4 cups Italian bread
- •2 tablespoons extra-virgin olive oil
- •¼ teaspoon salt
- •¼ cup red-wine vinegar
- •2 teaspoons Dijon mustard
- •2 tablespoons shallot
- •1 teaspoon sugar
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •½ cup extra-virgin olive oil
- •2 cups cooked chicken
- •1 cup bocconcini
- •2 hearts romaine
- •1 jar roasted red peppers
- •1 cup marinated olives
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
5 min
- 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.
8 min
- 3.
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
5 min
- 4.
Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
10 min
- 5.
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.
5 min
