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Chicken Salad Caprese

Chicken Salad Caprese
This unique, flavorful salad and bread combo will get rave reviews-guaranteed. Frances Pietsch, Flower Mound, Texas
32 ServingsPrep: 40 min. Bake: 5 min.

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 pound fresh mozzarella cheese, cubed
  • 2 cups grape tomatoes, halved
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1/2 cup pitted Greek olives, thinly sliced
  • 1/4 cup minced fresh basil
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • TOMATO CROSTINI:
  • 2 French bread baguettes (10-1/2 ounces each)
  • 4 garlic cloves
  • 2 small tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • whisk the oil, garlic, salt and pepper; drizzle over chicken mixture
  • and toss to coat. Refrigerate until serving.
  • Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets.
  • Bake at 425° for 2-4 minutes or until lightly browned. Cut
  • garlic in half lengthwise; rub over bread. Cut tomatoes into
© Taste of Home 2013

2 of 2

Chicken Salad Caprese (continued)

Directions (continued)

  • quarters; rub over bread. Brush with oil and sprinkle with salt.
  • Bake 2-3 minutes longer or until crisp. Serve crostini with salad.
  • Yield: 8 cups salad (6-1/2 dozen crostini).
Nutrition Facts: 1/4 cup salad with 2 or 3 crostini equals 179 calories, 10 g fat (3 g saturated fat), 19 mg cholesterol, 316 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2013