Crunchy Carrot, Pea, and Chicken Salad

This crunchy salad gets a protein boost from rotisserie chicken.

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Yields: 4 serving(s)

Prep Time: 30 mins

Total Time: 30 mins

Ingredients

For Salad

• 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

For Mustard-Chive Vinaigrette

Directions

• Step 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.
• Step 2Cook 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.
• Step 3Make the Mustard-Chive vinaigrette: Whisk all ingredients together in a small bowl or mason jar. Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper. 

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