Warm Spanish Chicken Salad 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


Sherry Vinaigrette:


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.

More chicken salad recipes:

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


  • Iron 12.0
  • Folate 40.0
  • Calcium 12.0
  • Vitamin A 32.0
  • Vitamin C 137.0
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Lunch & Dinner

Warm Spanish Chicken Salad