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ITALIAN CHICKEN SALAD with BRINATA

(Serves 4)

CROUTONS

4 cups Italian bread (1/2-inch) cubes

2 tablespoons olive oil

Salt

VINAIGRETTE

1/4 cup red-wine vinegar

2 teaspoons Dijon mustard

2 tablespoons chopped shallot

1 teaspoon sugar

Salt and pepper

1/2 cup olive oil

SALAD

2 cups coarsely chopped cooked chicken

6 ounces Brinata (brie), cut into 1-inch cubes

10-12 ounces of Romaine, cut into bite-size pieces

8 ounces roasted red peppers, cut into strips

1 cup assorted olives

Preheat oven to 400 degrees F.

Toss bread cubes with oil and spread on a baking sheet.

Bake until golden and crisp, about 10 minutes.

Remove and sprinkle with salt.  Allow to cool.

To make vinaigrette:

Combine all vinaigrette ingredients in a small bowl.

Whisk until emulsified.

Add chicken and brie to the vinaigrette.

Set aside for 10 minutes.

To make the salad:

Combine all salad ingredients and vinaigrette mixture in a large bowl.

Top with croutons and serve.

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