This crunchy salad gets a protein boost from rotisserie chicken.
Ingredients
For Salad
- 1/3loaf ciabatta, cut into 1-inch cubes
- 3 tbsp.olive oil
- 2garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1/2 lb.baby rainbow carrots, halved lengthwise
- 6 c.torn Little Gem or romaine lettuce
- 2 c.shredded rotisserie chicken
- 1 c.cooked fresh or frozen peas
- 1small fennel bulb, halved, cored, and thinly sliced
For Mustard-Chive Vinaigrette
- 1/4 c.olive oil
- 2 tbsp.white balsamic vinegar
- 1 1/2 tbsp.chopped fresh chives
- 1/2minced small shallot
- 1 1/2 tsp.Dijon mustard
- 1 tsp.sugar
- Kosher salt and freshly ground black pepper
Directions
-
- Step 1
Preheat oven to 350°F. Toss together bread, oil, and garlic on a baking sheet. Season with salt and pepper. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes.
- Step 2Cook carrots in boiling salted water in a medium saucepan over high heat until crisp-tender, 2 to 3 minutes. Drain and run under cold water until cool.
- Step 3Make the Mustard-Chive vinaigrette: Whisk all ingredients together in a small bowl or mason jar. Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper.
- Step 1