Chicken Salad

Ingredients:

For the Chicken:

• 3 medium (or 2 large) bone-in, skin-on chicken breasts

• Extra virgin olive oil

• 1/3 cup thinly sliced red onions (about a quarter of a medium onion)

• 1/2 cup chopped celery (2 medium stalks)

• 1/2 cup thinly sliced roasted red peppers

• 1/2 cup slivered almonds, toasted

• Handful of chopped flat-leaf parsley

• 12 slices pancetta (or bacon), cooked

• Salt and pepper

For the Vinaigrette Dressing:

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt

• Freshly ground pepper

• 1 teaspoon sugar

• 1/4 cup extra virgin olive oil

Directions:

Prepare the Chicken:

1. Preheat oven to 425°F.

2. Rub some olive oil over chicken breasts and season with salt and pepper.

3. Roast for 25-30 minutes, depending on how thick chicken breasts are.

4. Let cool slightly, then peel away the skin and shred meat (you should have about 3 and 1/2 to 4 cups).

5. Drizzle chicken with a bit of the juices from pan, just to keep it moist.

Prepare the Vinaigrette Dressing:

1. Whisk together the vinegar, mustard, salt, pepper, and sugar.

2. Stream in the olive oil, whisking vigorously, until combined.

3. Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl.

4. Pour in the vinaigrette and toss to coat.

5. Serve with 10-12 slices hearty Italian bread. Serves 6.