Divine Italian Chicken Salad Recipes

ITALIAN CHICKEN SALAD

Steps:

• DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
• SALAD: Combine chicken and remaining ingredients in a large bowl.
• Pour dressing over salad, and toss gently to combine.

DIVINE ITALIAN CHICKEN SALAD

Steps:

• Sautè the chicken until done. Cut into cubes.
• Prepare vermicelli and vegetables per package instructions while chicken cooks.
• Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper.
• Drizzle with red wine vinegar.
• Serve in salad bowls. Refrigerate remainder-it's even better the next day, and keeps well for 4-5 days.

ITALIAN CHICKEN SALAD

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 400°F.
• Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
• Make vinaigrette and begin preparing salad while croutons bake:
• Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
• Make salad:
• Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

ITALIAN CHICKEN SALAD

Steps:

• I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
• Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
• *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
• Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
• Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

ITALIAN CHICKEN SALAD

Steps:

• In large bowl, mix all ingredients except dressing.
• Toss salad with dressing until coated.