Monday, September 17, 2012

Balsamic Chicken Salad over a Bed of Greens topped with Corn & Red Pepper Salsa

A light, very flavorful, twist to the traditional chicken salad we all know. It is perfect on top of a bed of greens or inside pita bread for either dinner or lunch any day of the week.

1 rotisserie chicken, shredded
3/4 cup finely diced red onion
1/4 cup chopped fresh basil
1/2 cup sliced kalamata olives
1/2 cup sun dried tomatoes
1 garlic clove, minced
2 tbsp + a few splashes of balsamic vinegar
1/4 cup olive oil
salt and black pepper to taste

what you will need to assemble:
mixed greens, sliced tomatoes, avocado, walnuts, feta cheese, and pita bread if making a sandwich
First, shred the whole rotisserie chicken. Discard the skin and bones. Toss the shredded chicken with the red onion, fresh basil, kalamata olives, sun dried tomatoes, minced garlic, balsamic vinegar, olive oil, salt and black pepper. Go light on the salt.

Next, prepare the corn and red pepper salsa.  You will need 1 red bell pepper diced and 1 cup of corn kernels (I used frozen). Heat a skillet with a little olive oil and saute the corn and red bell pepper until soft. Note: If you are using canned corn, drain and measure out 1/2 cup. Add to the sauteed bell pepper once they are soft. Season with salt and black pepper.

To assemble the salad: place a handful of mixed greens in a plate, sprinkle with some corn and red pepper salsa, then pile some chicken salad on top. Add sliced tomatoes, avocado, walnuts, and feta cheese. Drizzle your plate with a little olive oil and balsamic vinegar. Dive right in and enjoy your yummy salad! You can also make pita sandwiches.
Source: Tasted at Hannah and Jordan's house and immediately knew I needed to make the very next chance I got. Originally from Laura Vitale, You Tube Episode 466. 
Pin It!

No comments:

Post a Comment