Spanish-Style Chicken Salad with Roasted Red Pepper Dressing

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spanish-Style Chicken Salad with Roasted Red Pepper Dressing calories by ingredient
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From Cook's Illustrated From Cook's Illustrated
Number of Servings: 6


    1/2 cup extra-virgin olive oil
    3 tablespoons sherry or balsamic vinegar
    10 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 salt
    1/2 tsp black pepper
    1 small shallot, minced (about 2 tbsp)
    3 tbsp minced parsley
    2 celery ribs, sliced thinly (about 1 1/4 cups)
    1/2 cup green olived, chopped
    5 cups shredded roast chicken, room temperature
    1/2 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.

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