s ITALIAN CHICKEN SALAD ****
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s ITALIAN CHICKEN SALAD ****
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Ingredients
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Instructions Instructions: *** 8-25-08 very good, could have used more chicken *** High-quality ingredients transform this salad into an extremely satisfying weeknight dinner. For 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 vinaigrette 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 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 (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) Make croutons: 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. Make vinaigrette and begin preparing salad while croutons bake: Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified. Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop. Make salad: Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined. Makes 4 main-course servings. Gourmet Quick Kitchen April 2006 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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