Italian Chicken Salad

"Insalata Di Pollo"

Original recipe yields 4 servings


  • Serving Size: 1 (580.7 g)
  • Calories 463.7
  • Total Fat - 41.1 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 136.1 mg
  • Sodium - 2323.3 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 5.5 g
  • Sugars - 4.7 g
  • Protein - 13 g
  • Calcium - 114.4 mg
  • Iron - 3 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.2 mg

Step 1

Prepare the croutons:Put oven rack in middle position and preheat oven to 400°F

Step 2

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.

Step 3

Make vinaigrette dressing and begin preparing salad while croutons bake:

Step 4

Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined. Add olive oil in a slow stream, whisking until emulsified.

Step 5

Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Step 6

Prepare the salad: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.

Tips & Variations

No special items needed.



Oh my...this has everything you want in a salad, crunchy, salty, creamy and tangy. Used an artisan garlic loaf for the croutons, grilled boneless, skinless chicken breasts and did not use the salt as the olives and Dijon were sufficient for us. DH said this is definitely another of your keepers, and I agree! Made for Billboard Recipe Tag.

review by:
(28 Apr 2016)