Italian-Style Chicken Salad

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Throw out the mayo! This tangy chicken salad calls for a simple, homemade red wine vinaigrette that only enhances the chicken flavor, rather than mask it. With other mild complements, such as piquillo peppers and parsley, this sandwich-filler is sure to become a classic.

Ingredients:

• 9 to 10 cups roasted chicken breast, shredded
• 
1 (12-ounce) jar DeLallo Roasted Piquillo peppers, chopped

• 3/4 cup slivered almonds
• 
1 (4-ounce) jar DeLallo Nonpareil Capers, drained

• 3/4 cup red onion, thinly sliced
• 
1/2 cup Italian flat-leaf parsley, chopped
• 
1 3/4 cups Red Wine Vinaigrette



 Red Wine Vinaigrette:

• 
1/4 cup DeLallo Red Wine Vinegar
• 1/4 cup DeLallo Golden Balsamic Style Vinegar
• 1 teaspoon Dijon mustard

• 1/4 cup lemon juice

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper
• 1 cup DeLallo Extra Virgin Olive Oil

Directions:

In a large bowl, toss the chicken, piquillo peppers, almonds, capers, onion and parsley. Add vinaigrette to mixture. Toss well to combine. Salt and pepper to taste.

Can be served chilled or at room temperature.

Red Wine Vinaigrette Directions:
Combine vinegars, mustard, lemon juice, salt and pepper with a whisk. While whisking, slowly add olive oil until blended well.

Serves 8 to 10 Printer-friendly version