Chicken Salad and Mozzarella and Olives
35 min
8 min
6 servings
INGREDIENTS:
Croutons
4 cups (1/2-inch) cubed Italian bread
2 tablespoons Crisco® Extra Virgin Olive Oil
1/4 teaspoon salt
Vinaigrette
1/4 cup red wine vinegar
2 teaspoons Dijon-style mustard
2 tablespoons finely chopped shallot
1 teaspoon sugar
1/2 cup Crisco® Extra Virgin Olive Oil
Salad
2 cups (1/2 pound) coarsely shredded cooked chicken
1 cup bocconcini (small fresh mozarella balls)
2 heads romaine lettuce, chopped
1 jar (8-ounce) roasted red peppers, rinsed, drained, and cut into strips
1 cup black or marinated brine-cured olives
PREPARATION DIRECTIONS:
1. Heat oven to 400°F. Toss bread cubes with extra-virgin olive oil and salt; spread in a single layer in a large shallow baking pan.
2. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
3. Meanwhile, in a small bowl whisk the red wine vinegar, Dijon-style mustard, shallot, sugar, salt and pepper. Add extra virgin olive oil in a slow stream, whisking until well combined.
4. Toss together chicken, bocconcini and 1/2 cup dressing in serving bowl; let stand 10 minutes. Add romaine, red peppers, olives, chicken, croutons, and remaining vinaigrette; toss until well combined.
5. Season to taste with salt and pepper. Serve.
Crisco