Chicken Salad Caprese

Appetizers

This unique, flavorful salad and bread combo will get rave reviews—guaranteed.

Average Rating: 5

TOTAL TIME: Prep: 40 min. Bake: 5 min.
YIELD: 8 cups salad (6-1/2 dozen crostini).

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

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. 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.