Italian Chicken Salad

Ingredients for Italian Chicken Salad

• 950ml (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoons salt

• 60ml red-wine vinegar

• 2 teaspoons Dijon mustard

• 2 tablespoons finely chopped shallot

• 1 teaspoon sugar

• 1/4 teaspoons salt

• 1/8 teaspoons black pepper

• 120ml extra-virgin olive oil

• 475ml coarsely shredded cooked chicken (230g

• from a rotisserie chicken)

• 240ml bocconcini (small fresh mozzarella balls

• 170g )

• 2 hearts of cos (350g total), torn into bite-size pieces

• 1 (230g) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips

• 240ml assorted marinated brine-cured olives (140g)

How to make Italian Chicken Salad

Put oven rack in middle position and preheat oven to 204°C.

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.

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 60ml vinaigrette in a bowl and let stand 10 minutes to allow flavours to develop.

Toss together cos, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.