Italian Chicken Salad

Jolayne Cooper

By
@jwcooper

This was originally Giada De Laurentiis' recipe. I have tweaked it to make it my own. Giada served it on lettuce, but I have never done that. I prefer to eat it with crackers, or all by itself.

I have served this at potlucks several times since it makes quite a lot. It has been a hit every time I take it.

I am not a big fan of mayonnaise based salads, so this was a plus for me with this recipe.


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Comments:

Serves:

12 +

Prep:

1 Hr

Method:

No-Cook or Other

Ingredients

10 c
coarsely shredded cooked chicken (from about 3 purchase roasted whole chickens)
3
red and/or yellow bell peppers
1 1/4 c
paper-thin slices red onion
3/4 c
slivered almonds, toasted
1 1/2 c
red wine vinaigrette, recipe follows
salt and freshly ground black pepper

RED WINE VINAIGRETTE

1/2 c
red wine vinegar
1/4 c
lemon juice
2 tsp
honey
2 tsp
salt
freshly ground black pepper
1 c
olive oil, light

Directions Step-By-Step

1
Roast the peppers, peel and seed them. Let cool, then cut in strips.
2
Toss the chicken, bell peppers, onion, and almonds in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
3
Red Wine Vinaigrette: Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy