Italian Chicken Salad Recipe

Name: Italian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium (or 2 large) bone-in, skin-on chicken breasts; olive oil; salt and pepper; 1/3 cup thinly sliced red onion (about a quarter of a medium onion); 1/2 cup chopped celery (2 medium stalks); 1/2 cup thinly sliced roasted red pepper; 1/2 cup slivered almonds, toasted; handful of chopped Italian (flat-leaf) parsley; 12 slices bacon, cooked; 12 slices hearty Italian or peasant bread; For the vinaigrette:; 2 tablespoons red wine vinegar; 1 teaspoon dijon mustard; 1/2 teaspoon salt; freshly ground pepper; 1 teaspoon sugar; 1/4 cup olive oil

Servings: persons

3 medium (or 2 large) bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/3 cup thinly sliced red onion (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red pepper
1/2 cup slivered almonds, toasted
handful of chopped Italian (flat-leaf) parsley
12 slices bacon, cooked
12 slices hearty Italian or peasant bread
For the vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil

1
Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin and shred the meat. You should have about 3 1/2 to 4 cups. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.
2
Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. 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. Pour in the vinaigrette and toss to coat.
4
Make the sandwiches, putting two slices of bacon on each, topped with one-sixth of the chicken salad.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 medium (or 2 large) bone-in, skin-on chicken breasts, olive oil, salt and pepper, 1/3 cup thinly sliced red onion (about a quarter of a medium onion), 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.

Italian Chicken Salad

How did you like this recipe?

Frequently Asked Questions