Italian Roasted Chicken Salad

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Eating well doesn’t have to mean spending hours in the kitchen. DeLallo helps you beat the heat this summer with these quick and easy dishes ready in 10 minutes or less.

Ingredients:

For Salad:

• 1 (4-pound) cooked rotisserie chicken, breast and thigh meat removed then sliced
• 1/2 cup DeLallo Roasted Red Peppers in Water, sliced thinly
• 1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained
• 8 cups packed mixed salad greens, washed
• 4 teaspoons DeLallo Pignoli Nuts (optional)

For Dressing:

• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon DeLallo Balsamic Vinegar
• 1 teaspoon honey
• Salt and freshly ground pepper

Directions:

Store-bought rotisserie chicken makes preparing this main course dinner salad a snap.

To make dressing; combine vinegar and honey in a large mixing bowl. Slowly whisk in olive oil to combine. Season with salt and pepper to taste.

Add mixed greens to bowl with dressing. Toss well to coat. Divide salad equally onto four entrée-size dishes. Evenly divide and arrange roasted peppers, artichoke hearts and chicken on top of each bed of salad. Garnish each dish with one teaspoon of pignoli nuts if desired.

Serve immediately.

Serves 4 Printer-friendly version