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6 min read

Italian Chicken Salad

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Suggested Wine Pairing: Gilia's White Wine

Serves 4 main courses.



  • 4 cups ½ inch cubes Italian bread
  • 2 Tbsp extra-virgin olive oil
  • ¼ tsp salt


  • ¼ cup seasoned rice wine vinegar
  • 2 tsps Dijon mustard
  • 2 Tbsp finely chopped shallot
  • 1 tsp sugar
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • ½ cup extra-virgin olive oil


  • 2 cups coarsely shredded rotisserie-cooked chicken
  • 1 cup small bocconcini mozzarella
  • 2 hearts of romaine, torn into bite-size pieces
  • ½ cup chopped fennel
  • 8 oz roasted red peppers, rinsed, drained and cut lengthwise into ¼ inch wide strips
  • 1 cup assorted marinated pitted olives


Bake croutons – Preheat oven to 400. Toss bread cubes with oil and salt in a large shallow baking pan and spread in one layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.

Make dressing - Whisk together all ingredients except oil in small bowl. Add oil in a slow stream, whisking until emulsified.

Toss chicken and bocconcini together with ¼ cup vinaigrette in a bowl and let stand for 10 minutes.

Make salad - Toss together romaine, fennel, red peppers, olives, chicken mixture, croutons and remaining dressing in a large bowl until combined.