Ingredients
- FOR THE CROUTONS
- 4 cups bread cubes (Italian bread from a 1/2 lb crusty round loaf)
- 2 tablespoons olive oil (extra virgin)
- 1/4 teaspoon salt
- FOR THE VINAIGRETTE DRESSING
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped shallots
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup olive oil (extra virgin)
- FOR THE SALAD
- 1/2 pound cooked chicken (coarsely shredded, 2 cups, from a rotisserie chicken)
- 6 ounces bocconcini balls (small fresh mozzarella balls, 1 cup)
- 3/4 pound romaine lettuce (2 hearts, torn into bite-size pieces)
- 1 jar (8 ounce) roasted red peppers (rinsed, drained, and cut lengthwise into 1/4 inch wide strips)
- 5 ounces olives (assorted marinated oil-cured olives, 1 cup)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.