This Italian chicken salad is a great way to use leftover rotisserie chicken. Tender shredded chicken combines with jarred roasted red peppers, thinly sliced red onion, fresh parsley, toasted sliced almonds and briny capers, all tossed in a simple vinaigrette. Light, flavorful and easy to assemble, this salad works as a main course over greens, as a sandwich filling on toasted bread, or as a make-ahead option for busy weeknights. Enjoy!
Cooking Tips for Italian Chicken Salad
For best results, pay attention to ingredient temperature and timing. Cold chicken straight from the fridge gives a fresh, crisp contrast to the other components; if you prefer warm chicken, let it cool slightly before shredding. Marinating the shredded chicken in the vinaigrette for 20–30 minutes helps the flavors meld. If the salad seems dry, add a bit more dressing or a spoonful of pesto for extra flavor. Adjust the red onion to suit your taste—soak thin slices in cold water for 10 minutes to mellow the bite while keeping the crunch.
Ingredient Notes
Use good-quality ingredients where possible. Extra-virgin olive oil enhances the dressing, and fresh herbs like basil or oregano can be added with the parsley for more aroma. Jarred roasted red peppers are convenient; to roast your own, slice peppers, toss with olive oil and roast until tender and slightly charred. Sliced almonds can be swapped for toasted pine nuts or walnuts if preferred. Capers add a bright, salty note—if you don’t like them, chopped green olives make a suitable alternative.
Serving Suggestions
This salad is versatile. Serve it on a bed of mixed greens such as arugula or baby spinach for a light meal, or pile it onto crusty bread or a toasted baguette for a hearty sandwich. Add fresh mozzarella or provolone for creaminess, or pair the salad with roasted vegetables or a bowl of light soup for a complete dinner. For picnics or potlucks, layer the ingredients in mason jars or individual cups to keep everything fresh and easy to serve. Finish with extra chopped parsley or a sprinkle of freshly grated Parmesan for color and a final flavor boost.
Frequently Asked Questions
What can I substitute for red wine vinegar?
Balsamic vinegar is a good substitute; it will change the flavor slightly but remains delicious.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing.
Can I make this salad ahead of time?
Yes. Assemble a few hours ahead and add the vinaigrette just before serving to preserve crunch. Alternatively, toss the ingredients with dressing and refrigerate if you don’t mind a softer texture.
What can I serve with this salad?
Serve with crusty bread, light soup, or use the salad as a filling for wraps for a portable meal.
What if my salad is too salty?
If it tastes too salty, balance it with a little extra lemon juice or honey, or add more greens to dilute the saltiness.
Italian Chicken Salad
Liza A
Pin Recipe
Ingredients
- 2 cups shredded rotisserie chicken meat
- 3 big pieces jarred roasted red peppers rinsed, drained and cut lengthwise into thin strips
- 1/2 medium red onion sliced thinly
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced blanched almonds roasted
- 2 tbsp capers with brine
- Salt and pepper to taste
Dressing:
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
Instructions
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In a large bowl, combine the shredded chicken, roasted red peppers, red onion, toasted almonds, capers and chopped parsley. Season with salt and pepper to taste.
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Whisk or blend the red wine vinegar, lemon juice, honey and Dijon mustard until emulsified. Pour the dressing over the chicken mixture and toss until evenly coated.
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Serve chilled or at room temperature. Enjoy!
Notes
Nutrition
