Italian Chicken Salad

Italian Chicken Salad
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon salt
  • 2 cups coarsely shredded cooked chicken (from a rotisserie chicken)
  • 2 romaine (3/4 lb total)
  • 1 cup assorted marinated brine-cured olives
  • 2 tablespoons extra-virgin olive oil
  • 1 8-oz jar roasted red peppers
  • 1/8 teaspoon black pepper
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 2 tablespoons shallot
    • 2 teaspoons Dijon mustard
    • ½ cup extra-virgin olive oil
    • ¼ cup red-wine vinegar
    • 1 teaspoon sugar
    • 1 cup bocconcini (small fresh mozzarella balls)
    • 4 cups Italian bread

Put oven rack in middle position and preheat oven to 400°F. 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. Whisk together all vinaigrette ingredients except oil in a s...

View full recipe at Epicurious

Comments

Variations on Italian Chicken Salad

  • Italian Chicken Salad
    • 1 cup finely chopped red bell pepper
    • 1 teaspoon dried oregano
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 1/8 teaspoon salt
    • +10 other ingredients


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