Sunday, 02 June 2013 07:25

Chicken Caprese Salad

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Salads don't have to be boring, and this wonderful, delicious Chicken Caprese Salad is a great example of it.  



 2 cups shredded chicken
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes, halved
1 can 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
4 garlic cloves
2 Tomatoes
1/4 cup olive oil
1 teaspoon salt



 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. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.


Read 1981 times Last modified on Tuesday, 17 June 2014 21:16
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