Cooked - Crunchy Carrot, Pea, And Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunchy Carrot, Pea, And Chicken Salad

4.0

⅓ loaf ciabatta, cut into 1-inch cubes

3 tbsp. olive oil

2 garlic cloves, minced

Kosher salt and freshly ground black pepper

½ 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

¼ c. olive oil

2 tbsp. white balsamic vinegar

1 ½ tbsp. chopped fresh chives

½ minced small shallot

1 ½ tsp. Dijon mustard

1 tsp. sugar

Kosher salt and freshly ground black pepper

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.
Make 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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 133 weeks ago

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