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
- 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.
- Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets.
- Bake at 425° 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.