Thursday, March 15, 2012
Chopped Chicken Salad
This is a great main-dish salad that is perfect for spring and summer. If you want, you can just pick up a rotisserie chicken at the grocery store, to save time.
1/3 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken
2 small bell peppers, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup finely chopped red onion
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese
1.Whisk vinegar, oil, dill, garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, cucumber, onion, olives and feta. Toss to coat.
2. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.