Italian Chopped Chicken Salad Recipes

ITALIAN CHOPPED SALAD WITH CHICKEN

Steps:

• In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

SUPER ITALIAN CHOPPED SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

CHICKEN CHOPPED SALAD WITH ITALIAN DRESSING RECIPE

Steps:

• Add all dressing ingredients to a blender, season with salt and pepper to taste. Blend well. Chill until ready to use.
• Preheat a grill over medium-high heat to 425 degrees F. Cover chicken with plastic wrap and pound chicken to an even thickness with the flat side of a meat mallet.
• Brush chicken with olive oil, then season both sides with salt and pepper. Brush grill grates lightly with oil, place chicken on the grill and cook for about 3 to 5 minutes per side (center should register 165 degrees F).
• Transfer to a plate, cover with foil and rest for 10 minutes, then cut into cubes.
• Place all remaining salad ingredients in a large bowl (or plate individually) and toss. Pour dressing over salad, top with desired amount of parmesan.
• Add pepper to each serving if desired and serve immediately after adding the dressing.

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-STYLE CHOPPED CHICKEN SALAD

Steps:

• Heat grill to medium-high heat.
• Reserve 2 Tbsp. dressing. Spray both sides of chicken with cooking spray. Grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with the reserved dressing. Remove from grill. Let stand 5 min.
• Chop chicken; place in large bowl. Add lettuce, tomatoes, pasta, shredded cheese and onions; mix lightly. Add remaining dressing; toss to coat.
• Sprinkle with Parmesan.

ITALIAN CHOPPED CHICKEN SALAD

Steps:

• Whisk the oil and vinegar with the thyme and garlic powder in a small bowl.
• Toss the remaining ingredients in a larger chilled bowl.
• Toss with the dressing before serving.

ITALIAN STYLE CHICKEN SALAD

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
• Stir in lemon juice; set aside to cool.
• Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
• Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
• Arrange arugula on a serving platter; serve chicken salad on arugula.