Chicken Salad Caprese


Chicken Salad Caprese

This is a Taste of Home recipe. The original post can be found here.

Ingredients

  • 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

Crostini

  • 2 French bread baguettes (10-1/2 ounces each)
  • 4 garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon salt

Instructions

  1. In a large bowl, combine the first six 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 baking sheets.
  3. Bake at 425° for 2-4 minutes or until lightly browned.
  4. Cut garlic in half lengthwise; rub over bread.
  5. Brush with oil and sprinkle with salt.
  6. Bake 2-3 minutes longer or until crisp.

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