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Chicken Salad
Chicken Salad
(Insalata di Pollo)
 
 
Ingredients:
 
For the Chicken:
3 medium (or 2 large) bone-in, skin-on chicken breasts
Extra virgin olive oil
1/3 cup thinly sliced red onions (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red peppers
1/2 cup slivered almonds, toasted
Handful of chopped flat-leaf parsley
12 slices pancetta (or bacon), cooked
Salt and pepper

For the Vinaigrette Dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper
1 teaspoon sugar
1/4 cup extra virgin olive oil
 
Directions:
 
Prepare the Chicken:
Preheat oven to 425F.

Rub some olive oil over chicken breasts and season with salt and pepper.

Roast for 25-30 minutes, depending on how thick chicken breasts are.

Let cool slightly, then peel away the skin and shred meat (you should have about 3 and 1/2 to 4 cups).

Drizzle chicken with a bit of the juices from pan, just to keep it moist.

Prepare the Vinaigrette Dressing:
Whisk together the vinegar, mustard, salt, pepper, and sugar.

Stream in the olive oil, whisking vigorously, until combined.

Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl.

Pour in the vinaigrette and toss to coat.

Serve with 10-12 slices hearty Italian bread. Serves 6.
 
That's it!
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