Italian Chicken Salad
Italian Chicken Salad
Ingredients
4 servings (serving size: 1 1/4 cups)
Dressing:
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1 tablespoon olive oil
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1 tablespoon fresh lemon juice
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1 tablespoon red wine vinegar
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2 small gloves of garlic, chopped
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1/2 teaspoon sugar
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1/4 teaspoon freshly ground black pepper
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1/8 teaspoon salt
Salad:
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3 cups cubed rotisserie chicken breast
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1 cup finely chopped red bell pepper
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1 tablespoon dried parsley flakes
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 cup of pitted ripe olive slices
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1 (14-ounce) can quartered artichoke hearts, drained
Preparation
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To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.
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Add 1 teaspoon of olive oil to a small skillet and saute red bell pepper until tender; about 8 minutes. When the peppers begin to soften, add the quartered artichoke hearts. Remove from skillet after 8 minutes and let cool.
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To prepare salad, place chicken in a large bowl. Pour dressing over chicken and add the oregano, parsley and basil. Stir to combine. Add the artichoke hearts, red peppers
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and olives to the chicken mixture and combine.
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Serve the chicken salad on fresh ciabatta rolls or over lettuce leaves for a perfect salad.
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