Insalata Di Pollo Recipe

Name: Insalata Di Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the croutons; 4 cups 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 shallots; 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 romaine lettuce hearts, torn into bite-size pieces (3/4 lb total); 1 (8 ounce) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4 inch wide strips; 1 cup assorted marinated oil-cured olives (5 oz)

Servings: persons

For the croutons
4 cups 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 shallots
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 romaine lettuce hearts, torn into bite-size pieces (3/4 lb total)
1 (8 ounce) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4 inch wide strips
1 cup assorted marinated oil-cured olives (5 oz)

1
Prepare the croutons:
2
Put oven rack in middle position and preheat oven to 400u00b0F
3
Toss bread cubes with olive 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.
4
Make vinaigrette dressing and begin preparing salad while croutons bake:
5
Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined. Add olive oil in a slow stream, whisking until emulsified.
6
Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
7
Prepare the salad:
8
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.

1084

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the croutons, 4 cups cubes Italian bread (from a 1/2 lb crusty round loaf), 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and more.

Yes, Insalata Di Pollo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Insalata Di Pollo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions