Chicken Salad
This delightful balsamic chicken salad brings together succulent chunks of chicken with a medley of fresh vegetables, briny olives, and tender artichoke hearts, all tossed in a flavorful dressing of balsamic vinegar and olive oil. This salad is not only bursting with vibrant colors but also packed with refreshing flavors that make it a perfect dish for a light and satisfying meal. Serve chilled and enjoy with some crusty French bread for a complete and delicious dining experience.
— Constant Cookbook
Ingredients
- Two large chicken breasts , skin kept on
- One green peppers seeded and chopped into 1.2 inch chunks
- One red peppers same as above
- One med. red onion
- 10 black olives
- tin of artichoke hearts sliced if whole
- 4 leaves of basil
- 6tbs balsamic vinegar
- 6tbs olive oil
- 6tbs corn oil
Instructions
- Place chicken in large pot barely cover with water . Bring water to a boil, reduce heat and simmer for 20mins or until cooked.Let chicken cool.
- When chicken can be handled remove meat from bone and chop into chunks put in bowl
- Add bell peppers, onions, olives ,artichoke hearts, basil peppers and stir all together. Sprinkle vinegar and oils chill for 30 mins . This is great with french bread .
Yield
Serves 8
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