Italian Chicken Salad
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
55
Spice
60
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tsp
Salt1 cup
Wine Vinegar (red-)2 tsps
Dijon Mustard2 tbsps
Shallot (finely chopped)1 tsp
Sugar1 tsp
Black PepperDirections:
1
Make croutons: 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
3
Bake, turning over once, until golden and crisp, about 8 minutes
4
Cool in pan on a rack
5
Put oven rack in middle position and preheat oven to 400°F
6
Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer
7
Bake, turning over once, until golden and crisp, about 8 minutes
8
Cool in pan on a rack
9
Make vinaigrette and begin preparing salad while croutons bake: Whisk together all vinaigrette ingredients except oil in a small bowl until combined
10
Add oil in a slow stream, whisking until emulsified
11
Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop
12
Whisk together all vinaigrette ingredients except oil in a small bowl until combined
13
Add oil in a slow stream, whisking until emulsified
14
Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop
15
Make salad: Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined
16
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined