Tested till perfect Warm Spanish Chicken Salad

Warm Spanish Chicken Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/2 tsp 1/2tsppaprika
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 each 1eachsweet red and green pepper, cut into 3/4-inch wide strips
  • 6 cups 6cupsloosely packed mixed baby salad greens
  • 1/2 cup 1/2cupthinly sliced sweet onionsweet onions
  • 1/3 cup 1/3cupquartered pimento stuffed green olives
  • 1/4 cup 1/4cuptoasted slivered almonds
  • 1/4 cup 1/4cupcrumbled feta cheese

Sherry Vinaigrette

  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspsherry vinegar or red wine vinegar
  • 1/2 tsp 1/2tspDijon mustard
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 pinch 1pinchgranulated sugar
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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 Information Per serving: about

cal 280 pro 20g total fat 19g sat. fat 4g
carb 10g fibre 3g chol 48mg sodium 487mg
potassium 607mg

% RDI:

calcium 12 iron 12 vit A 32 vit C 137
folate 40
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