Italian Chicken Salad

Ingredients

• 0.1 teaspoon pepper black
• 1 cup baby mozzarella balls fresh (small mozzarella balls; 6 oz)
• 4 cups cubes bread italian () (from a 1/2-lb crusty round loaf)
• 2 cups coarsely chicken shredded cooked ()
• 2 teaspoons dijon mustard 
• 2  hearts of romaine ()
• 5 oz marinated brine-cured olives assorted
• 0.5 cup olive oil extra-virgin
• 0.3 cup red-wine vinegar 
• 8 oz roasted peppers red rinsed drained cut lengthwise into 1/4-inch-wide strips
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Put oven rack in middle position and preheat oven to 400°F.
2. Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer.
3. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
4. Whisk together all vinaigrette ingredients except oil in a small bowl until combined.
5. Add oil in a slow stream, whisking until emulsified.
6. Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
7. Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.