Chicken Salad Caprese

• 2 cups shredded rotisserie chicken
• 1 pound fresh mozzarella cheese, cubed
• 2 cups grape tomatoes, halved
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1/2 cup pitted Greek olives, thinly sliced
• 1/4 cup minced fresh basil
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 French bread baguettes (10-1/2 ounces each)
• 4 garlic cloves
• 1/4 cup olive oil
• 1 teaspoon salt

1. In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.
2. Cut baguettes into 1/2-in. slices. Place on ungreased
3. . Bake at 425u0b0 for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.

rotisserie chicken, mozzarella cheese, grape tomatoes, water, olives, fresh basil, olive oil, garlic, salt, ground pepper, bread, garlic, olive oil, salt

Taken from www.tasteofhome.com/recipes/chicken-salad-caprese/ (may not work)