italian chicken salad
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.
prep time
1 Hr
cook time
method
No-Cook or Other
yield
12 +
Ingredients
- 10 cups coarsely shredded cooked chicken (from about 3 purchase roasted whole chickens)
- 3 - red and/or yellow bell peppers
- 1 1/4 cups paper-thin slices red onion
- 3/4 cup slivered almonds, toasted
- 1 1/2 cups red wine vinaigrette, recipe follows
- - salt and freshly ground black pepper
- RED WINE VINAIGRETTE
- 1/2 cup red wine vinegar
- 1/4 cup lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- - freshly ground black pepper
- 1 cup olive oil, light
How To Make italian chicken salad
-
Step 1Roast the peppers, peel and seed them. Let cool, then cut in strips.
-
Step 2Toss 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.
-
Step 3Red 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Salads
Category:
Salads
Culture:
Italian
Tag:
#Healthy
Ingredient:
Chicken
Method:
No-Cook or Other
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