AuthorSimple EatsCategoryPoultry, SaladDifficultyBeginnerPreheat oven to 350°F. Toss together bread, oil, and garlic on a baking sheet. Season with salt and pepper. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes.
Cook carrots in boiling salted water in a medium saucepan over high heat until crisp-tender, 2 to 3 minutes. Drain and run under cold water until cool.
Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper
To make the mustard-chive vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons white balsamic vinegar, 1 ½ tablespoons chopped fresh chives, ½ minced small shallot, 1 ½ teaspoons Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper.
Ingredients
Directions
Preheat oven to 350°F. Toss together bread, oil, and garlic on a baking sheet. Season with salt and pepper. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes.
Cook carrots in boiling salted water in a medium saucepan over high heat until crisp-tender, 2 to 3 minutes. Drain and run under cold water until cool.
Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper
To make the mustard-chive vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons white balsamic vinegar, 1 ½ tablespoons chopped fresh chives, ½ minced small shallot, 1 ½ teaspoons Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper.
