Chicken Salad

Chicken Salad


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


Prepare the Chicken:

Preheat oven to 425°F.

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

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

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

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

Prepare the Vinaigrette Dressing:

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

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

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

Pour in the vinaigrette and toss to coat.

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

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