Italian Chicken Salad
- Ready In:
- 3hrs 40mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
-
Chicken
- 4 boneless skinless chicken strips
- 1 (16 ounce) bottle , kraft tuscan house italian
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon salt and pepper
-
Salad
- 1 (16 ounce) bag , italian salad
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 (8 ounce) can of pitted green olives
- parmesan cheese
directions
- Mix about 3/4th of the bottle of the Italian dressing, the olive oil, and salt in pepper in a marinading dish.
- Add the chicken and set in the refrigerator for at least 3-4 hours (the longer the better).
- After the chicken is done marinating, pour enough oil in a skillet to cover the bottom and get it really hot.
- Put the chicken in leaving as much marinade on it as possible.
- Cook thoroughly and if you want, cut the chicken in strips longways and stick back in for a few minutes.
- Mix the salad, bell peppers (cut in chunks or strips), olives (cut in half), and parmesan cheese together in a big bowl.
- Pour about 1/8 cup of olive juice from the jar onto the salad.
- Pour the remaining Italian dressing on the salad and mix in the chicken.
- You may want to prepare the salad before you take the chicken out of the oil so it will be hot when you serve it.
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