Italian Chicken Salad

Jolayne Cooper


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 vote

12 +
1 Hr
No-Cook or Other


  • 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

  • 1/2 c
    red wine vinegar
  • 1/4 c
    lemon juice
  • 2 tsp
  • 2 tsp
  • ·
    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.

Printable Recipe Card

About Italian Chicken Salad

Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy

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