italian chicken salad

★★★★★ 1
jwcooper avatar
By Jolayne Cooper
from Americus, GA

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.

★★★★★ 1
serves 12 +
prep time 1 Hr
method No-Cook or Other

Ingredients For italian chicken salad

  • 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

How To Make italian chicken salad

  • 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.
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