Crunchy Carrot, Pea, and Chicken Salad

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

    1. 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.

    2. 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.
    3. 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.
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