Chicken Salad Caprese

Total Time:Prep: 40 min. Bake: 5 min.

Recipe by Frances Pietsch

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

TEST KITCHEN APPROVED

Chicken Salad Caprese

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Yield:8 cups salad (6-1/2 dozen crostini)
Prep:40 min
Cook:5 min
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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
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Directions

  1. 1
    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.
  2. 2
    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.

Nutrition Facts

1 piece: 179 calories, 10g fat (3g saturated fat), 19mg cholesterol, 316mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 7g protein.
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