italian chicken salad
(1 rating)
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 rating)
yield
12 +
prep time
1 Hr
method
No-Cook or Other
Ingredients For italian chicken salad
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10 ccoarsely shredded cooked chicken (from about 3 purchase roasted whole chickens)
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3red and/or yellow bell peppers
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1 1/4 cpaper-thin slices red onion
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3/4 cslivered almonds, toasted
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1 1/2 cred wine vinaigrette, recipe follows
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salt and freshly ground black pepper
- RED WINE VINAIGRETTE
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1/2 cred wine vinegar
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1/4 clemon juice
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2 tsphoney
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2 tspsalt
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freshly ground black pepper
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1 colive oil, light
How To Make italian chicken salad
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1Roast the peppers, peel and seed them. Let cool, then cut in strips.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Italian Chicken Salad:
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