Chicken Salad Caprese

(from mwilliams76’s recipe box)

Source: Taste of Home Febuary/March 2010

Prep time: 40 minutes
Cook time: 5 minutes
Serves 8 people

Categories: Appetizers

Ingredients

  • 2 cups rotisserie chicken, shredded
  • 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 fresh basil, minced
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • TOMATO CROSTINI:
  • 2 French bread baguettes (10-1/2 ounces each)
  • 4 garlic cloves
  • 2 small tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt

Directions

  1. In a large bowl, combine the first six ingredients.

  2. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat.

  3. Refrigerate until serving.

  4. Cut baguettes into 1/2-in. slices.

  5. Place on ungreased baking sheets.

  6. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread.

  7. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt.

  8. Bake 2-3 minutes longer or until crisp.

  9. Serve crostini with salad.

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