Spanish-Style Chicken Salad With Roasted Red Pepper Dressing
Serves 6
Ingredients
1-1⁄3 cups chopped jarred roasted red peppers
1⁄2 cup extra-virgin olive oil
3 tablespoons sherry vinegar or balsamic vinegar
1 small garlic clove, minced
Salt and pepper
2 celery ribs, sliced very thin
1⁄2 cup chopped pitted green olives
3 tablespoons minced fresh parsley
1 small shallot, minced
1 recipe CLASSIC ROAST CHICKEN, cooled, meat removed and shredded into 2-inch pieces
1⁄2 cup sliced almonds, toasted
Instructions
- Puree 2⁄3 cup roasted red peppers, oil, vinegar, garlic, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper in blender until smooth. Transfer to bowl.
- Add celery, olives, parsley, shallot, and remaining 2⁄3 cup red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Season with salt and pepper to taste and sprinkle with almonds. Serve immediately.
This recipe is best served over salad greens.
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