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Insalata Di Pollo

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“Italian Chicken Salad”

Ingredients Nutrition

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


  1. Prepare the croutons:
  2. Put oven rack in middle position and preheat oven to 400°F
  3. Toss bread cubes with olive 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.
  4. Make vinaigrette dressing and begin preparing salad while croutons bake:
  5. Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined. Add olive oil in a slow stream, whisking until emulsified.
  6. Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
  7. Prepare the salad:
  8. Toss together romaine lettuce, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined. Makes 4 main-course servings.

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