Crunchy Carrot, Pea, and Chicken Salad

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This crunchy salad gets a protein boost from rotisserie chicken.

YIELD: 4 Servings


  • 1/3 loaf ciabatta, cut into 1-inch cubes
  • 3 tbsp. olive oil
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1/2 lb. baby rainbow carrots, halved lengthwise
  • 6 c. torn Little Gem or romaine lettuce
  • 2 c. shredded rotisserie chicken
  • 1 c. cooked fresh or frozen peas
  • 1 small fennel bulb, halved, cored, and thinly sliced
  • Mustard-Chive Vinaigrette


  1. Preheat oven to 350°F. Toss together bread, oil, and garlic on a baking sheet. Season with salt and pepper. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes.
  2. Cook carrots in boiling salted water in a medium saucepan over high heat until crisp-tender, 2 to 3 minutes. Drain and run under cold water until cool.
  3. Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper
  4. To make the mustard-chive vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons white balsamic vinegar, 1 ½ tablespoons chopped fresh chives, ½ minced small shallot, 1 ½ teaspoons Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper.


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