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
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| 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
- Preheat the oven to 190°C.
- 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.
- Tear the lettuce into 4-5cm pieces. Wash then crisp in the fridge while preparing the remainder.
- Drizzle the chicken and bocconcini with a little vinaigrette.
- Drain the capsicums well. Cut into thin strips. Pat dry.
- Place the cos in a shallow serving bowl. Top with the chicken, bocconcini, capsicums, olives, capers and croutons. Serve the dressing on the side.
