Recipe – Italian Chicken/Raviolini Salad


For vinaigrette:

1/4 cup red-wine vinegar

2 teaspoons Dijon mustard

2 tablespoons finely chopped shallot

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup extra-virgin olive oil

For salad:

2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)

1 cup bocconcini (small fresh mozzarella balls; 6 oz)

2 hearts of romaine (3/4 lb total), torn into bite-size pieces

1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips

1 cup assorted marinated brine-cured olives (5 oz)

2 cups cooked Homestead raviolini (chilled)

Make vinaigrette:

Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

Toss chicken,Homestead raviolini and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Make salad:

Toss together romaine, red peppers, olives, chicken, raviolini and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

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