Spanish-Style Chicken Salad with Roasted Red Pepper Dressing
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1/2 cup extra-virgin olive oil3 tablespoons sherry or balsamic vinegar10 oz jarred roasted red peppers, drained and diced (about 1 1/3 cups)1 small garlic clove, minced or pressed (1/2 teaspoon)1/4 tsp salt1/2 tsp black pepper1 small shallot, minced (about 2 tbsp)3 tbsp minced parsley2 celery ribs, sliced thinly (about 1 1/4 cups)1/2 cup green olived, chopped5 cups shredded roast chicken, room temperature1/2 cup sliced almonds, toasted
Puree oil, vinegar, 2/3 cup red peppers, garlic, salt, and black pepper in blender until smooth. Transfer to bowl
Add shallot, parsley, celery, olives, and remaining red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper if desired. Serve over romaine and sprinkle with 1 1/2 tbsps of almonds.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user XTMONT.
Add shallot, parsley, celery, olives, and remaining red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper if desired. Serve over romaine and sprinkle with 1 1/2 tbsps of almonds.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 461.3
- Total Fat: 31.8 g
- Cholesterol: 87.5 mg
- Sodium: 787.8 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 3.9 g
- Protein: 35.4 g
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