Italian Chicken Salad
"A mayo-less salad full of classic Mediterranean flavors. From Cooking Light (May 2005)."
photo by CulinaryExplorer
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon salt
-
Salad
- 3 cups chicken breasts, cooked and cubed
- 1 cup red bell pepper, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 10 pitted ripe olives, halved
- 1 (14 ounce) can quartered artichoke hearts, drained
directions
- 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.
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Reviews
-
This was WONDERFUL! I used more olive than it called for, and I served it over cold penne pasta. The flavors were so amazing and remind me a lot of some of those suddenly salad type things but OH SO MUCH BETTER! So fresh and healthy! I loved the lemon in it especially. We thought it could only be made better with maybe some feta or something in it, but sadly we have had to eliminate dairy from our diets due to allergies and that was how we found this in the first place lol, and we didn't miss the dairy at all, but thought it would be nice on it. -
This chicken salad is flavorful and full of goodness. I enjoyed the light yet bright flavor. It would be good with a little avocado or feta cheese also. Thanks!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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