italian chicken salad.

2 Nov

okkk, this recipe is absolutely scrumptious! i am a complete and total chicken salad feen, but am typically picky about what kinds i do/don’t like. i love this take on chicken salad bc it’s new, it’s fresh and it definitely puts a spin on your drab lunch week.


3 medium chicken breasts

olive oil

salt and pepper

1/2 cup chopped celery

1/2 cup chopped roasted red pepper

handful of finely chopped italian parsley

whole grain italian bread

for vinagrette:

2 tbs red wine vinegar

1 tsp dijon

1 tsp salt


1 tsp sugar

1/4 cup olive oil


1) preheat oven to 425 degrees. rub down chicken in olive oil and sprinkle both sides with salt & pepper. cook in oven for 30 minutes until cooked through but not crispy. cool and then shred.

2) in mixing bowl combine all vinagrette ingredients except olive oil and whisk. once mixed, stream in olive oil until well combined.

3) combine all ingredients except vinagrette in large bowl. toss. once mixed, pour in vinagrette and toss to evenly coat.

4) place italian bread on cookie sheet. brush with olive oil and sprinkle parmesan on each piece. toast til crispy. then, load chicken salad on bread and twala! lovely italian chicken salad sandwich.


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