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Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
  • Total Time
    Prep: 40 min. Bake: 5 min.
  • Makes
    8 cups salad (6-1/2 dozen crostini)

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
  • CROSTINI:
  • 2 French bread baguettes (10-1/2 ounces each)
  • 4 garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon salt

Directions

  • In a large bowl, combine the first 6 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. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.
Nutrition Facts
1 piece: 179 calories, 10g fat (3g saturated fat), 19mg cholesterol, 316mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 7g protein.
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