Chicken Salad Caprese

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

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

  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.
  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.

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
Recipe Creator

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