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Crunchy Chicken Salad

By August 20, 2017
Simple EatsAuthorSimple EatsCategory, DifficultyBeginner
Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
INGREDIENTS
  loaf ciabatta, cut into 1-inch cubes
 3 tbsp. olive oil
 2 garlic cloves, minced
 Kosher salt and freshly ground black pepper
 ½ 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
 1 small fennel bulb, halved, cored, and thinly sliced
 Mustard-Chive Vinaigrette
DIRECTIONS
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

Cook 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

Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper

4

To make the mustard-chive vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons white balsamic vinegar, 1 ½ tablespoons chopped fresh chives, ½ minced small shallot, 1 ½ teaspoons Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper.

Ingredients

INGREDIENTS
  loaf ciabatta, cut into 1-inch cubes
 3 tbsp. olive oil
 2 garlic cloves, minced
 Kosher salt and freshly ground black pepper
 ½ 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
 1 small fennel bulb, halved, cored, and thinly sliced
 Mustard-Chive Vinaigrette

Directions

DIRECTIONS
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

Cook 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

Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper

4

To make the mustard-chive vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons white balsamic vinegar, 1 ½ tablespoons chopped fresh chives, ½ minced small shallot, 1 ½ teaspoons Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper.

Crunchy Chicken Salad

Simple Eats

Author Simple Eats

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