## 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.
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
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
Provided by Giada De Laurentiis
Categories main-dish
Time 48m
Yield 12 servings
Number Of Ingredients 10
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
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
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
Provided by Food Network Kitchen
Time 50m
Yield 2 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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
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.
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