Italian Chicken Salad – a delicious recipe with chicken strips, extra virgin olive oil, salt, red bell pepper, orange bell pepper, yellow bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix about 3/4th of the bottle of the Italian dressing, the olive oil, and salt in pepper in a marinading dish.
2
Add the chicken and set in the refrigerator for at least 3-4 hours (the longer the better).
3
After the chicken is done marinating, pour enough oil in a skillet to cover the bottom and get it really hot.
4
Put the chicken in leaving as much marinade on it as possible.
5
Cook thoroughly and if you want, cut the chicken in strips longways and stick back in for a few minutes.
6
Mix the salad, bell peppers (cut in chunks or strips), olives (cut in half), and parmesan cheese together in a big bowl.
7
Pour about 1/8 cup of olive juice from the jar onto the salad.
8
Pour the remaining Italian dressing on the salad and mix in the chicken.
9
You may want to prepare the salad before you take the chicken out of the oil so it will be hot when you serve it.
322
kcal
Calories
19
g
Fat
5
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 boneless skinless chicken strips, ¼ cup extra virgin olive oil, 1 tablespoon salt and pepper, 1 red bell pepper, and more.
Yes, Italian Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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