Active Time

　　35 min

　　Total Time

　　35 min

　　High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

　　

Ingredients

Makes 4 main-course servings

　　

For croutons

4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)

　　2 tablespoons extra-virgin olive oil

　　1/4 teaspoon salt

　　

For vinaigrette

1/4 cup red-wine vinegar

　　2 teaspoons Dijon mustard

　　2 tablespoons finely chopped shallot

　　1 teaspoon sugar

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1/2 cup extra-virgin olive oil

　　

For salad

2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)

　　1 cup bocconcini (small fresh mozzarella balls; 6 oz)

　　2 hearts of romaine (3/4 lb total), torn into bite-size pieces

　　1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips

　　1 cup assorted marinated brine-cured olives (5 oz)

　　

Make croutons:

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Toss bread cubes with 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.

　　

Make vinaigrette and begin preparing salad while croutons bake:

Step 3

Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

　　

Step 4

Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

　　

Make salad:

Step 5

Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.