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Italian Chicken Salad

Name: Italian Chicken Salad
Cuisine: italian
Ingredients: 4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf); 2 tablespoons extra-virgin olive oil; 1/4 teaspoon salt; 1/4 cup red-wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons finely chopped shallot; 1 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken); 1 cup bocconcini (small fresh mozzarella balls; 6 oz); 2 hearts of romaine (3/4 lb total), torn into bite-size pieces; 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips; 1 cup assorted marinated brine-cured olives (5 oz)

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
4.
Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
5.
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

Recipes sourced from Epicurious.com.

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