This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
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
Directions
- 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.
- 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. Serve crostini with salad.
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