Italian Chicken Salad

Ingredients

  • 2 hearts of romaine (¾ lb total), torn into bite-size pieces
  • 2 cups coarsely shredded cooked chicken (½ lb; from a rotisserie chicken)
  • 1 cup assorted marinated brine-cured olives (5 oz)
  • 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into ¼-inch-wide strips
  • 1 cup bocconcini (small fresh mozzarella balls; 6 oz)
  • ½ cup extra-virgin olive oil
  • 1/8 teaspoon black pepper
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 1 teaspoon sugar
    • 2 tablespoons finely chopped shallot
    • 2 teaspoons Dijon mustard
    • ¼ cup red-wine vinegar
    • ¼ teaspoon salt
    • 2 tablespoons extra-virgin olive oil
    • 4 cups (½-inch) cubes Italian bread (from a ½-lb crusty round loaf)

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 prepari...

View full recipe at SpringPad

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