Mediterranean chicken salad

Crisp cos lettuce, crunchy croutons, shredded chicken and a light vinaigrette round out this festive salad. Cut your croutons from a French baguette or similar crusty loaf.

Ingredients

Croutons

2 cups	diced bread
3 Tbsp	olive oil
1/4 tsp	flaky sea salt

Salad

1 large	cos lettuce
2 cups (225g)	coarsely shredded cooked chicken
100g	drained bocconcini
1/2 cup	your fave vinaigrette
2	roasted red capsicums (from a jar)
1/2 cup	pitted Kalamata olives
2 Tbsp	rinsed and drained capers

Directions

1. Preheat the oven to 190°C.
2. Toss the croutons in the olive oil. Place on an oven tray. Season. Bake for 2 minutes, stir well and continue baking until crisp, about 2-3 minutes. Cool.
3. Tear the lettuce into 4-5cm pieces. Wash then crisp in the fridge while preparing the remainder.
4. Drizzle the chicken and bocconcini with a little vinaigrette.
5. Drain the capsicums well. Cut into thin strips. Pat dry.
6. Place the cos in a shallow serving bowl. Top with the chicken, bocconcini, capsicums, olives, capers and croutons. Serve the dressing on the side.