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Chicken Salad Caprese


*Cute party idea*

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Chicken Salad Caprese 0 Picture


  • Tomato Crostini:
  • 2 cups shredded rotisserie chicken
  • 1 LB fresh mozzarella cheese, cubed
  • 2 cups grape tomatoes, halved
  • 14 oz water packed artichoked hearts, rinsed and drained
  • 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 tsp salt and pepper
  • 2 French Baguettes (10 1/2oz each)
  • 4 garlic cloves, peeled and left whole
  • 2 small tomatoes
  • 1/4 cup olive oil
  • 1 tsp salt



Step 1

In a large bowl, combine first 6 ingredients. In a small bowl, whisk oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.

Cut baguettes into 1/2-inch slices. Place on ungreased baking sheets. Bake 425 for 2-4 minutes or until lightly browned. Cut garlic in hlaf lengthwise, rub over bread. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.

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