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- Chicken Salad
- (Insalata di Pollo)
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- Ingredients:
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For the Croutons:
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
For the Vinaigrette Dressing:
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
For the Salad:
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 lettuce (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)
Directions:
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- Prepare the Croutons:
Put oven rack in middle position and preheat oven to 400° F.
Toss bread cubes with olive oil and salt in a large shallow baking pan and spread in 1 layer.
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- Bake, turning over once, until golden and crisp, about 8 minutes.
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- Cool in pan on a rack.
Make vinaigrette dressing and begin preparing salad while croutons bake:
Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined.
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- Add olive oil in a slow stream, whisking until emulsified.
Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
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.
That's it!
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