I served this chicken salad at my tapas party last weekend, and it was a big hit. Not only was it a vibrant red color, but it tasted great too. Of course, the moment of embarassment came when one of my guests asked me how I had gotten the roasted chicken so moist. I had to confess that I hadn’t done it — the local grocery store had! Yes, I had used a store-bought roasted chicken breast to save time.
Well, why not? It cuts down on the stress of party prep. The roasted red pepper dressing added all the flavor punch I needed, and it made the dish really unique. It was a good shortcut, one I’ll use again (although next time, I may not confess to it).
Spanish-style Chicken Salad
Serves: 6 as an entree
Time to make: ~15 minutes with pre-cooked chicken
To make the dressing, puree together:
- ½ cup olive oil
- 3 tbsp. sherry vinegar
- 1 cup roasted red peppers
- 1 garlic clove
- salt and pepper to taste
- Pull the chicken off a bone-in, roasted, whole chicken breast in shreds, removing the skin
- Toss the chicken with the dressing and the rest of the salad ingredients:
- 1 shallot, minced
- 2 celery stalks, thinly sliced
- 2 tbsp. capers
- ½ cup sliced almonds, toasted
- minced parsley
Notes: This recipe was adapted from one published in Cook’s Illustrated magazine. All amounts are approximate and subject to the cook’s whim.