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Chicken Salad With Almonds And Black Olives
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- #63276
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 cups shredded, cooked chicken
1 cup roasted red peppers, drained, patted dry, and coarsely chopped
3/4 cup paper thin slices red onion
1/2 cup chopped fresh Italian parsley leaves
1/2 cup slivered almonds, toasted
1/2 cup drained, sliced black olives
salt and pepper, to taste
1 head butter lettuce
3 ounces fresh Parmesan cheese, shaved into pieces
Red Wine Vinaigrette
1/4 cup red wine vinegar
1/8 cup lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste
directions
Toss the chicken, peppers, onions, parsley, almonds, and olives in a large bowl with just enough dressing to moisten. Season with salt and pepper to taste.
Serve in lettuce leaves. Drizzle vinaigrette over salads and top with shaved Parmesan.
For Vinaigrette: Whisk ingredients together (except olive oil). Slowly drizzle in oil while whisking constantly.
added by
recfoodrecipes
nutrition data
521 calories, 34 grams fat, 9 grams carbohydrates, 45 grams protein per serving. This recipe is low in carbs.
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