|
| |
|
 |
- Chicken Salad
- (Insalata di Pollo)
-
|
-
- Ingredients:
-
- For the Chicken:
3 medium (or 2 large) bone-in, skin-on chicken breasts
Extra virgin olive oil
1/3 cup thinly sliced red onions (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red peppers
1/2 cup slivered almonds, toasted
Handful of chopped flat-leaf parsley
12 slices pancetta (or bacon), cooked
Salt and pepper
For the Vinaigrette Dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper
1 teaspoon sugar
1/4 cup extra virgin olive oil
-
- Directions:
-
- Prepare the Chicken:
Preheat oven to 425°F.
Rub some olive oil over chicken breasts and season with salt and pepper.
Roast for 25-30 minutes, depending on how thick chicken breasts are.
Let cool slightly, then peel away the skin and shred meat (you should have about 3 and 1/2 to 4 cups).
Drizzle chicken with a bit of the juices from pan, just to keep it moist.
Prepare the Vinaigrette Dressing:
Whisk together the vinegar, mustard, salt, pepper, and sugar.
Stream in the olive oil, whisking vigorously, until combined.
Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl.
Pour in the vinaigrette and toss to coat.
Serve with 10-12 slices hearty Italian bread. Serves 6.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
