Italian Chicken Salad
with Brinata
with Brinata
(Serves 4)
CROUTONS
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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4 cups Italian bread (1/2-inch) cubes