Chicken Salad with Mozzarella and Olives

40m Prep Time
8m Cook Time
4 Yield
Preparation Directions


HEAT oven to 400°F. Toss bread cubes with olive oil and salt. Spread in a single layer in a large shallow baking pan. Bake, turning over once, about 8 minutes or until golden and crisp. Cool in pan on a rack.


WHISK red wine vinegar, mustard, shallot and sugar in a small bowl. Add olive oil in a slow stream, whisking until well combined.


TOSS together chicken, bocconcini and 1/2 cup vinaigrette in serving bowl. Let stand 10 minutes. Add romaine, red peppers, olives, croutons and remaining vinaigrette. Toss until well combined. Season to taste with salt and pepper.

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