Italian Chicken Salad Recipe

Name: Italian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 whole Red Bell Pepper; 1 whole Yellow Bell Pepper; 3 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Shredded; 1/2 cups Fresh Parsley, Chopped; 1/2 cups Slivered Almonds, Toasted; 1 whole Jalapeno, Seeds And Stem Removed, Finely Diced; Salt And Pepper, According To Taste; 12 whole Tortillas (optional); FOR THE VINAIGRETTE:; 2 Tablespoons Lemon Juice; 1/2 cups Red Wine Vinegar; 1 Tablespoon Dijon Mustard; 2 Tablespoons Honey; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper; 2 cloves Garlic, Minced; 1 cup Extra Virgin Olive Oil

Servings: persons

FOR THE SALAD:
1 whole Red Bell Pepper
1 whole Yellow Bell Pepper
3 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Shredded
1/2 cups Fresh Parsley, Chopped
1/2 cups Slivered Almonds, Toasted
1 whole Jalapeno, Seeds And Stem Removed, Finely Diced
Salt And Pepper, According To Taste
12 whole Tortillas (optional)
FOR THE VINAIGRETTE:
2 Tablespoons Lemon Juice
1/2 cups Red Wine Vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
1/2 teaspoons Kosher Salt
1/4 teaspoons Black Pepper
2 cloves Garlic, Minced
1 cup Extra Virgin Olive Oil

1
Preheat your grill to medium, and place the red and yellow bell pepper straight on the grates. Grill the peppers until they are charred on all sides, about 10 minutes. They should be black. Remove from the grill and transfer to a small bowl. Cover the bowl with foil and let it sit for 15-20 minutes.
2
Once the peppers have rested, remove the skins, stem and seeds. This should be fairly easy at this point. Chop the peppers coarsely and add them into a large bowl. To the bowl, also add the shredded chicken, parsley, almonds and jalapeno. Season with salt and pepper and toss the ingredients together. Set aside.
3
To prepare the vinaigrette, combine the lemon juice, red wine vinegar, Dijon mustard, honey, a dash of salt and pepper and the garlic in the pitcher of your blender. Blend on low. While the ingredients are blending, slowly drizzle in the extra virgin olive oil through the opening in the top of the lid. Once all of the oil has been added, close the lid and blend on medium for a couple of seconds until everything comes together. Pour the vinaigrette over top of the salad ingredients and toss to combine.
4
Cover and refrigerate until ready to serve. Best served chilled on tortillas. Enjoy!

819

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.

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

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 1 whole Red Bell Pepper, 1 whole Yellow Bell Pepper, 3 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Shredded, 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

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