You are here: Home » Recipes » Chicken Salad with Mozzarella and Olives Chicken Salad with Mozzarella and Olives Recipe by Relish Yield 4 servings Prep 40 minutes Cook 8 minutes Italian-style vegetables are marinated in vinaigrette and tossed with chicken, mozzarella and homemade croutons in this recipe from Crisco Cooking Oils. Crisco® PrintEmail Ingredients Croutons:4 cups cubed (1/2-inch) Italian bread2 tablespoons Crisco® 100 % Extra Virgin Olive Oil1/4 teaspoon saltVinaigrette:1/4 cup red wine vinegar2 teaspoons Dijon-style mustard2 tablespoons finely chopped shallot1 teaspoon sugar1/2 cup Crisco® 100 % Extra Virgin Olive OilSalad:2 cups coarsely shredded cooked chicken4 bocconcini (fresh mozzarella balls)1 (10-ounce) romaine lettuce, torn into bite-sized pieces (about 5 to 6 cups)1 (8-ounce) jar roasted red peppers, rinsed, drained, and cut into strips1 cup black or marinated brine-cured olives Salt and pepper, to taste Instructions Heat oven to 400F. Toss bread cubes with olive oil and salt. Spread in a single layer in a large shallow baking pan. Bake, turning over once, about 8 minutes or until golden and crisp. Cool in pan on a rack. Whisk red wine vinegar, mustard, shallot and sugar in a small bowl. Add olive oil in a slow stream, whisking until well combined. Toss together chicken, bocconcini and 1/2 cup vinaigrette in serving bowl. Let stand 10 minutes. Add romaine, red peppers, olives, croutons and remaining vinaigrette. Toss until well combined. Season to taste with salt and pepper. Recipe courtesy of Crisco Cooking Oils.