Insalata Di Pollo

• For the croutons
• 4 cups cubes Italian bread (from a 1/2 lb crusty round loaf)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• For the vinaigrette dressing
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped shallots
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• For the salad
• 2 cups coarsely shredded cooked chicken (1/2 lb, from a rotisserie chicken)
• 1 cup bocconcini (small fresh mozzarella balls, 6 oz)
• 2 romaine lettuce hearts, torn into bite-size pieces (3/4 lb total)
• 1 (8 ounce) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4 inch wide strips
• 1 cup assorted marinated oil-cured olives (5 oz)

1. Prepare the croutons:
2. Put oven rack in middle position and preheat oven to 400u0b0F
3. Toss bread cubes with olive oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
4. Make vinaigrette dressing and begin preparing salad while croutons bake:
5. Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined. Add olive oil in a slow stream, whisking until emulsified.
6. Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
7. Prepare the salad:
8. Toss together romaine lettuce, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined. Makes 4 main-course servings.

croutons, cubes italian bread, extra virgin olive oil, salt, vinaigrette, red wine vinegar, mustard, shallots, sugar, salt, black pepper, extra virgin olive oil, salad, chicken, bocconcini, romaine lettuce hearts, red peppers, olives

Taken from www.food.com/recipe/insalata-di-pollo-267154 (may not work)