Crunchy Carrot, Pea, and Chicken Salad

Ingredients

• 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

Directions

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.

Source: countryliving.com