Easy for Entertaining
Italian Chicken Salad
Ingredients
- 3 lb split chicken breasts (see Note)
- ½ cup olive oil
- ⅓ cup champagne vinegar (or use white wine vinegar)
- 1 Tbsp Dijon mustard
- 1 tsp garlic salt
- ½ tsp pepper
- 1 (12-oz) jar roasted red peppers, drained and chopped
- 1 (8-oz) pkg mozzarella pearls
- 1 (2.25-oz) can sliced black olives, drained
- 1 cup chopped celery
- ½ cup sliced fresh basil
- 4 green onions, chopped
- 1 (5-oz) pkg baby arugula
Instructions
- Sprinkle chicken with salt. Cover chicken with water in a large pot; bring to a boil over high heat. Reduce heat, and simmer 15 to 20 minutes or until chicken is no longer pink.
- Drain, cool, and chop chicken to equal 6 cups.
- Whisk together oil, vinegar, mustard, garlic salt, and pepper in a large bowl.
- Add chicken, roasted peppers, cheese, olives, celery, basil, and green onions; toss. Serve chicken salad over arugula.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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