Italian Chicken Salad
['4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)', '2 tablespoons extra-virgin olive oil', '1/4 teaspoon salt', '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', '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)']
Put oven rack in middle position and preheat oven to 400°F.
Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.
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