Spanish-Style Chicken Salad w/ Roasted Red Pepper Dressing

FryBoy

New member
I got this a couple of years ago from a buddy who used to cook professionally and who is very into South American cuisine.

SPANISH-STYLE CHICKEN SALAD
WITH ROASTED RED PEPPER DRESSING

½ cup extra-virgin olive oil
3 tablespoons sherry or balsamic vinegar (or combination)
10 ounces roasted red peppers, drained and diced medium (1⅓ cups, divided)
1 small garlic clove, minced or pressed through garlic press
salt and ground black pepper
1 small shallot, minced
3 tablespoons minced fresh parsley leaves
2 celery ribs, sliced very thin
½ cup roughly chopped pitted green olives
5 cups shredded roast chicken, room temperature
½ cup sliced almonds, toasted

1. Puree oil, vinegar, ⅔ cup roasted red peppers, garlic, ¼ teaspoon salt, and ½ teaspoon pepper in blender
until smooth. Transfer to bowl.

2. Add shallot, parsley, celery, olives, and b cup red peppers to bowl; stir to combine.

3. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with
salt and pepper and sprinkle with almonds. Serve immediately.
 

Fisher's Mom

Mother Superior
Super Site Supporter
This sounds wonderful, Doug, and very easy to prepare! I love toasted almonds with chicken, too. Thanks for this.
 

Fisher's Mom

Mother Superior
Super Site Supporter
Definitely! I love chicken with almonds and the olives sound like they will give it a nice little something extra.
 
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