Spanish-Style Chicken Salad with Roasted Red Pepper Dressing | America's Test Kitchen

Ingredients

• 3 - 3 1/2 pound whole chicken
• 1/2 cup extra virgin olive oil
• 3 tablespoons sherry vinegar (or balsamic)
• 10 ounces jarred roasted red peppers, drained and diced medium (about 1 1/3 cups)
• 1 small clove garlic, minced or pressed through a garlic press (about 1/2 teaspoon)
• Salt and ground black pepper
• 1 small shallot, minced (about 2 tablespoons)
• 3 tablespoons minced fresh parsley leaves
• 2 ribs celery, sliced very thin (about 1 1/4 cups)
• 1/2 cup chopped green olives
• 1/2 cup toasted and sliced almonds