Italian Style Chopped Chicken Salad Recipes

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.

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.

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:

• 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.

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.

ITALIAN CHOPPED SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients.
• In large bowl, place all salad ingredients. Pour vinaigrette over salad; toss until coated. Serve immediately.

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 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.

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 CHOPPED SALAD RECIPE BY TASTY

Steps:

• Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
• Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
• Pour the vinaigrette over the salad and toss to coat.
• Enjoy!