Italian Caprese Bread Salad

Yield: 18 servings.

108 slices baguette bread, sliced 1/4" thick and toasted with olive oil and garlic
54 cups (about 3 1/2 lb.) pre-washed, fresh mixed salad greens
3 1/3 cups red wine vinaigrette dressing
1 43-oz. pouch Chicken of the Sea® Premium Chunk Light Tuna or Chicken of the Sea® Premium Tonggol Light Tuna
2 cups chopped Italian parsley
1 1/2 cups capers, drained
4 1/2 cups diced Roma tomatoes
4 1/2 cups cubed fresh mozzarella cheese
4 1/2 cups ripe black olives, halved
2 1/2 cups chopped fresh basil

Line each plate with 6 baguette slices. Toss salad greens with vinaigrette dressing; evenly divide over baguette slices. Gently flake and toss Chicken of the Sea® Tuna with parsley and capers; set aside. Evenly divide and sprinkle tomatoes and mozzarella cheese over salad greens. Top with tuna mixture (about 1/2 cup) and olives; garnish with basil.

CHICKEN OF THE SEA