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

Name: 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

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A vinaigrette is a great remedy for the mayo rut. If only it would cling to the chicken.

Keywords

Spanish & Portuguese
Europe
Poultry
Salads
Chicken
Main Courses

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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