Best 18 Italian Chicken Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

## Italian Chicken Salad: A Flavorful and Versatile Dish ##

Italian chicken salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is made with cooked chicken, mayonnaise, celery, onion, and a variety of herbs and spices. This classic Italian dish is a great way to use up leftover chicken, and it can be easily customized to your liking.

There are three variations of this classic salad included in this article. The first recipe is a classic Italian chicken salad made with cooked chicken, mayonnaise, celery, onion, and a variety of herbs and spices. The second recipe is a healthier version that uses Greek yogurt instead of mayonnaise. The third recipe is a spicy version that adds a kick with the addition of chili peppers. No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN CHICKEN PASTA SALAD



Italian Chicken Pasta Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
  • Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
  • In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Provided by Giada De Laurentiis

Categories     main-dish

Time 48m

Yield 12 servings

Number Of Ingredients 10

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

  • Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
  • Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
  • Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups

ITALIAN CHOPPED SALAD WITH CHICKEN



Italian Chopped Salad with Chicken image

Don't let the ingredient list fool you-this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. -Daniel Anderson, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

1/4 pound sliced pancetta or bacon strips, chopped
DRESSING:
3 tablespoons prepared pesto
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
10 cups iceberg lettuce blend
1 cup cubed rotisserie chicken
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 small cucumber, peeled and chopped
1/2 cup grape tomatoes, halved
1/2 cup canned black-eyed peas, rinsed and drained
1/2 cup cubed pepper Jack cheese
1/2 cup cubed part-skim mozzarella cheese
1/4 cup chopped fresh basil

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 228 calories, Fat 16g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 522mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

ITALIAN BLT CHICKEN SALAD



Italian Blt Chicken Salad image

Provided by Food Network Kitchen

Time 50m

Yield 2 servings

Number Of Ingredients 10

1 teaspoon Dijon mustard
1 tablespoons balsamic or red wine vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh basil
Salt and pepper
1 cup chopped cooked chicken
2 plum tomatoes, seeded and chopped
4 slices bacon, cooked and drained
1 cup of washed arugula leaves, coarsely chopped
4 thick slices Italian bread, Tuscan rounds

Steps:

  • In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread.

ITALIAN CHICKEN-PESTO PASTA SALAD



Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories     Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

  • Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
  • Drain the pasta well in the colander.
  • Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
  • Add in chopped tomatoes and cooked cubed chicken; toss to coat.
  • For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
  • Add in the mayonnaise and pulse until blended.
  • Add the mayo mixture to the pasta mixture; toss to combine.
  • Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

ITALIAN CHICKEN SALAD



Italian Chicken Salad image

Categories     Salad     Chicken     Leafy Green     Bake     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Mozzarella     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 18

For croutons
4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
For vinaigrette
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)
1 cup bocconcini (small fresh mozzarella balls; 6 oz)
2 hearts of romaine (3/4 lb total), torn into bite-size pieces
1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
1 cup assorted marinated brine-cured olives (5 oz)

Steps:

  • Make croutons:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
  • Make vinaigrette and begin preparing salad while croutons bake:
  • Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
  • Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
  • Make salad:
  • Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

ITALIAN CHICKEN SALAD



Italian Chicken Salad image

Make and share this Italian Chicken Salad recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon garlic, minced
1/2 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3 cups chicken breasts, cooked and cubed
1 cup red bell pepper, finely chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
10 pitted ripe olives, halved
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

  • DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
  • SALAD: Combine chicken and remaining ingredients in a large bowl.
  • Pour dressing over salad, and toss gently to combine.

ITALIAN STYLE CHICKEN SALAD



Italian Style Chicken Salad image

Warm roasted chicken and garlic adds flavor, fresh fennel and onion and celery give nice crunch. Served on a bed of arugula. You are going to love this one!

Provided by KrissyHipp30

Categories     Salad

Time 35m

Yield 6

Number Of Ingredients 12

½ cup extra-virgin olive oil
3 cloves garlic, minced
2 lemons, juiced
1 (2 pound) roasted chicken, meat removed from bones and cut into bite-size pieces
1 bulb fennel, cored and cut into thin slices
3 stalks celery, thinly sliced
1 red onion, thinly sliced
½ cup chopped fresh parsley
½ cup mayonnaise
1 lemon, zested
salt and ground black pepper to taste
1 bunch arugula

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
  • Stir in lemon juice; set aside to cool.
  • Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
  • Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
  • Arrange arugula on a serving platter; serve chicken salad on arugula.

Nutrition Facts : Calories 540.3 calories, Carbohydrate 8.2 g, Cholesterol 81.8 mg, Fat 45.2 g, Fiber 2.8 g, Protein 25.5 g, SaturatedFat 8.1 g, Sodium 225.2 mg, Sugar 2.3 g

ITALIAN GRILLED CHICKEN SALAD



Italian Grilled Chicken Salad image

Simple yet elegant, this entree salad is one of my husband's favorites. We love the juicy chicken, fresh greens and bread that's toasted over an open flame. Add whatever beans your gang prefers. -Lisa Rawski of Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 ounces Italian bread, sliced
4 cups torn romaine
2 cups chopped seeded tomatoes
1 cup cannellini beans
1/3 cup minced fresh basil

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture., Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170°. , Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside., In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.

Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 632mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges

ITALIAN CHICKEN SALAD SANDWICHES



Italian Chicken Salad Sandwiches image

My whole family loves this recipe. The Italian pickled vegetables give it a distinctive taste. I also serve it on a bed of lettuce, or as an appetizer on crackers.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

2/3 cup shredded cooked chicken breast
3 tablespoons shredded carrot
3 tablespoons finely chopped celery
2 tablespoons mild giardiniera, chopped
2 teaspoons finely chopped onion
1 small garlic clove, minced
1/4 cup fat-free mayonnaise
Dash pepper
4 slices sourdough bread
2 lettuce leaves

Steps:

  • In a small bowl, combine the first six ingredients. Add mayonnaise and pepper; toss to coat., Spoon 1/2 cup salad onto two bread slices; top with lettuce and remaining bread.

Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 732mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

ITALIAN CHICKEN SALAD CUPS



Italian Chicken Salad Cups image

Everyone loves chicken salad, but this mayo-free version always stands out. Cooking the chicken in the crockpot gives it so much more flavor! For parties and showers, you can serve it on croissants or in lettuce cups. -Andria Lint, Flowery Branch, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings (9 cups).

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
5 cups shredded cooked chicken
1 medium sweet red pepper, coarsely chopped
1 medium sweet yellow pepper, coarsely chopped
1/2 cup thinly sliced red onion
1/2 cup slivered almonds, toasted
1/4 cup drained capers
Salt and pepper to taste
16 Bibb lettuce leaves
1/2 cup shredded Parmesan cheese

Steps:

  • Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside., In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.

Nutrition Facts :

ITALIAN PARMESAN CHICKEN WITH TUSCAN SPINACH SALAD



ITALIAN PARMESAN CHICKEN WITH TUSCAN SPINACH SALAD image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 6

6 small boneless skinless chicken breast halves(1-1/2 lb.)
1 pkg. (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together
1/4 cup KRAFT Zesty Italian Dressing
1 red pepper, cut into thin strips
1 pkg. (6 oz.) baby spinach leaves
1 can (15 oz.) cannellini beans, rinsed

Steps:

  • Heat oven to 375ºF. Coat chicken with cheese mixture and bake as directed on package. Heat dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Add spinach and beans; cook 3 min. or just until spinach is wilted, stirring constantly. Serve chicken over the spinach salad.

ITALIAN CHICKEN SALAD



Italian Chicken Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 cups cooked skinless roasted bird, cut into bitesize pieces
2 ounce can flat anchovies, chopped
1 to 2 scallions, thinly sliced
Olive oil and balsamic vinegar
2 to 4 tablespoons chopped dry cured pitted imported olives
Cubed seeded plum tomatoes
Chopped basil
Grilled or broiled Italian or Tuscan bread rubbed with garlic
Lettuce, arugula leaves

Steps:

  • In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Categories     Salad     Chicken     Bake     Wedding     Lunch     Healthy     Lettuce     Boil

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup slivered almonds
1 pound farfalle pasta
4 cups coarsely shredded cooked chicken (from about 1 1/2 purchased roasted whole chickens)
1/2 cup diced roasted red bell pepper (about 1 pepper)
1/2 cup diced roasted yellow bell pepper (about 1 pepper)
1/2 red onion, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup drained capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups Red Wine Vinaigrette (page 229)
12 butter lettuce leaves (from about 2 heads)
2-ounce chunk of Parmesan cheese, shaved with a vegetable peeler

Steps:

  • Preheat the oven to 350°F. Spread the almonds on a small baking sheet in a single layer. Bake until golden brown, about 10 minutes. Remove from the oven and transfer to a bowl to cool.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain.
  • In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper. Drizzle with 1 cup of the vinaigrette and toss gently.
  • Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly. Spoon the chicken salad into the lettuce "cups." Drizzle the remaining 1/4 cup of vinaigrette over the salads. Garnish with shavings of the Parmesan cheese and serve.

ITALIAN CHICKEN SALAD



Italian Chicken Salad image

Dinner in 10 minutes? Toss 5 fast ingredients for a delicious chicken dinner salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 5

2 cups cut-up cooked chicken
1 bag (10 oz) ready-to-eat Italian-blend salad greens
1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
1 can (4 1/4 oz) chopped ripe olives, drained
1/4 cup zesty Italian dressing

Steps:

  • In large bowl, mix all ingredients except dressing.
  • Toss salad with dressing until coated.

Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 40 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 2 g, TransFat 0 g

LAYERED ITALIAN CHICKEN SALAD



Layered Italian Chicken Salad image

This layered lettuce salad makes a beautiful presentation in a glass bowl. Once the lettuce is in the bowl, place the sliced eggs against the inside perimeter of the bowl for added interest. When you are ready to serve, toss the salad in another extra-large bowl with the dressing of your choice--Italian or balsamic vinaigrette, or creamy Italian.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 medium head iceberg lettuce, torn
1 medium red onion, chopped
1 jar (12 ounces) roasted sweet red peppers, sliced
3 hard-boiled large eggs, sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (3.8 ounces) sliced ripe olives, drained
3 cups cubed cooked chicken breast
1 cup halved grape tomatoes
1 cup shredded Italian cheese blend
1/4 cup pine nuts, toasted
Italian salad dressing of your choice

Steps:

  • In a 3-1/2-qt. bowl, layer the first 10 ingredients in order listed. Pour dressing over salad; toss to coat.

Nutrition Facts : Calories 278 calories, Fat 11g fat (4g saturated fat), Cholesterol 134mg cholesterol, Sodium 517mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

ITALIAN CHICKEN SALAD



Italian Chicken Salad image

This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken...

Provided by BlondieItaliana

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 cups cooked chicken (I use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle)
1/3 cup Hellmann's mayonnaise
4 ounces Philadelphia Cream Cheese, softened
1/2 cup chopped celery
1/3 cup chopped onion
1/2 cup pitted black olives, drained & chopped
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1/4 cup pinoli nuts, chopped (pine nuts)
to taste salt
to taste pepper
to taste garlic powder
1 dash oregano

Steps:

  • I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
  • Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
  • *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
  • Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
  • Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

ITALIAN CHICKEN SALAD



Italian Chicken Salad image

Dinner in 10 minutes? Toss 5 fast ingredients for a delicious chicken dinner salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 5

2 cups cut-up cooked chicken
1 bag (10 oz) ready-to-eat Italian-blend salad greens
1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
1 can (4 1/4 oz) chopped ripe olives, drained
1/4 cup zesty Italian dressing

Steps:

  • In large bowl, mix all ingredients except dressing.
  • Toss salad with dressing until coated.

Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 40 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 2 g, TransFat 0 g

Tips:

  • For the best flavor, use high-quality ingredients. Look for organic or free-range chicken, fresh herbs, and ripe vegetables.
  • Make sure to cook the chicken thoroughly before adding it to the salad. This will help to prevent foodborne illness.
  • If you are using a rotisserie chicken, be sure to remove the skin before adding it to the salad. This will help to reduce the fat content.
  • Feel free to adjust the ingredients to your liking. For example, you could add more or less mayonnaise, or you could use a different type of vinegar.
  • Serve the chicken salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Italian chicken salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover chicken. With its bright flavors and creamy texture, this salad is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #lunch     #salads     #poultry     #easy     #nuts     #chicken     #dietary     #sandwiches     #low-carb     #low-in-something     #meat     #chicken-breasts     #whole-chicken     #brunch     #novelty

Related Topics