Crunchy Carrot, Pea, and Chicken Salad

Name: Crunchy Carrot, Pea, and Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/3 loaf ciabatta, cut into 1-inch cubes; 3 tbsp. olive oil; 2 garlic cloves, minced; Kosher salt and freshly ground black pepper; 1/2 lb. baby rainbow carrots, halved lengthwise; 6 c. torn Little Gem or romaine lettuce; 2 c. shredded rotisserie chicken; 1 c. cooked fresh or frozen peas; 1 small fennel bulb, halved, cored, and thinly sliced; 1/4 c. olive oil; 2 tbsp. white balsamic vinegar; 1 1/2 tbsp. chopped fresh chives; 1/2 minced small shallot; 1 1/2 tsp. Dijon mustard; 1 tsp. sugar; Kosher salt and freshly ground black pepper

By Marian Cooper CairnsPublished: Mar 12, 2015

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dish, food, cuisine, vegetable, salad, ingredient, leaf vegetable, spring greens, cruciferous vegetables, caesar salad,

Stephen Devries

Yields:

4 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

This crunchy salad gets a protein boost from rotisserie chicken.

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Ingredients

For Salad

1/3 loaf ciabatta, cut into 1-inch cubes
3 Tbsp. olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1/2 lb. baby rainbow carrots, halved lengthwise
6 cups torn Little Gem or romaine lettuce
2 cups shredded rotisserie chicken
1 cup cooked fresh or frozen peas
1 small fennel bulb, halved, cored, and thinly sliced

For Mustard-Chive Vinaigrette

1/4 cup olive oil
2 Tbsp. white balsamic vinegar
1 1/2 Tbsp. chopped fresh chives
1/2 minced small shallot
1 1/2 tsp. Dijon mustard
1 tsp. sugar
Kosher salt and freshly ground black pepper

Directions

1. Step 1 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.
2. Step 2Cook 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.
3. Step 3Make the Mustard-Chive vinaigrette: Whisk all ingredients together in a small bowl or mason jar. Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper.