Italian Chicken Salad Recipe

Name: Italian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Put oven rack in middle position and preheat oven to 400u00b0F.
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.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Italian Chicken Salad 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.

Italian Chicken Salad

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