Try this chicken salad for a change of pace to take a break from the mayonnaise dressed chicken salad. Not that there is anything wrong with mayo but this salad is lighter and full of layers of flavor.
Chicken Salad Italian Style was a big seller at my store “Camille’s Gourmet To Go and Catering”. It outsold any chicken salad made with mayonnaise and became the hands down favorite of all the salads. I haven’t made it for some time and when I recently served it at a luncheon the reviews became raves. I served the salad on a bed of Baby Arugula lightly dressed with a vinaigrette made of XVOO, Balsamic Vinegar and Honey. Also on the plate were Roasted Beets, Roasted Asparagus, Kalamata Olives and Gorgonzola Cheese. Enjoy!!!
Serves 6 As An Entrée
To Roast Chicken
2 Whole Bone-In Chicken Breasts with Skin On, Split in Half (You should have about 5 cups cooked chicken after taking off the bone)
3 Tablespoons XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
To Make Salad
5 Cups Roasted Chicken Breast
½ Cup Dried Tomatoes, Re-Hydrated
1 Cup Thinly Sliced Celery, Sliced Diagonally
4 Scallions, Thinly Sliced Diagonally
2 Tablespoons Chopped Fresh Basil
2 Teaspoons Chopped Fresh Thyme
2 Tablespoons Chopped Fresh Italian Parsley
2 Roasted Garlic Cloves, Smashed
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Pinch Red Pepper Flakes
½ XVOO
¼ Cup Balsamic Vinegar (or WHITE Balsamic Vinegar)
Preheat Oven to 375°.
Place the split chicken breasts (you will have 4 pieces) skin side up on a baking sheet, drizzle with XVOO and sprinkle with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper. Roast in the oven for approximately 40 minutes, or until done when tested with a meat thermometer at 165°F. Remove from oven and let cool until the chicken is easy to handle. Remove the skin and bones from the chicken. Cut the chicken into chunks or pull into pieces and transfer to a large bowl. (You should have about 5 cups cooked chicken after taking off the bone.)
Add the rest of the ingredients and toss to combine. Serve immediately at room temperature or refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving.