Warm Spanish Chicken Salad

Warm Spanish Chicken Salad Image by: Warm Spanish Chicken Salad Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 each sweet red and green pepper cut into 3/4-inch wide strips
  • 6 cups loosely packed mixed baby salad greens
  • 1/2 cup thinly sliced sweet onion
  • 1/3 cup quartered pimento stuffed green olives
  • 1/4 cup toasted slivered almonds
  • 1/4 cup crumbled feta cheese
Sherry Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch granulated sugar

Method

In bowl, toss together chicken, oil, paprika, salt and pepper; transfer to foil-lined baking sheet. Add red and green peppers; bake in 375°F (190°C) oven until peppers are tender and chicken is no longer pink inside, about 35 minutes. Let chicken cool enough to handle; thinly slice crosswise.

In large bowl, combine salad greens, onion, olives, almonds, chicken and peppers.

Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; pour over salad and toss to coat. Sprinkle with feta cheese.

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Nutritional facts Per serving: about

  • Sodium 487 mg
  • Protein 20 g
  • Calories 280.0
  • Total fat 19 g
  • Potassium 607 mg
  • Cholesterol 48 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 137.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Spanish Chicken Salad

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