Italian Chicken Salad

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

1. Put oven rack in middle position and preheat oven to 400u0b0F.
2. Toss bread cubes with 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.
3. Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
4. Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
5. Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

italian bread, extravirgin olive oil, salt, redwine vinegar, mustard, shallot, sugar, salt, black pepper, extravirgin olive oil, chicken, bocconcini, hearts of romaine, red peppers, olives

Taken from www.epicurious.com/recipes/food/views/italian-chicken-salad-234262 (may not work)