Chicken Salad Caprese
TOTAL TIME: Prep: 40 min. Bake: 5 min.
YIELD: 8 cups salad (6-1/2 dozen crostini).
This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
Ingredients
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2 cups shredded rotisserie chicken
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1 pound fresh mozzarella cheese, cubed
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2 cups grape tomatoes, halved
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
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1/2 cup pitted Greek olives, thinly sliced
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1/4 cup minced fresh basil
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1/4 cup olive oil
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon coarsely ground pepper
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CROSTINI:
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2 French bread baguettes (10-1/2 ounces each)
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4 garlic cloves
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1/4 cup olive oil
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1 teaspoon salt
Directions
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1.
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.
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2.
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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