Italian Chicken Salad

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I'm kind of a walking cliche right now. You know...trying to eat healthier and get more excercise after all the holiday imbibing and cheeriness. It's just not fun to get dressed in the morning. So, if you're in this boat with me, here's a nice, simple healthy recipe--but it's really tasty too. It's great on some whole grain crackers or bread, or even on a bed of lettuce as a salad. My friend Kim brought this for a picnic lunch on a wine tasting outing last year and it was a big hit. It's adapted from a recipe in Cooking Light magazine.  I shred the meat from 1 rotisserie chicken to make it easy, or you can cook up your own.  I used roasted red peppers, but fresh are good too. If you can, refrigerate it for a few hours before serving so the flavors can meld. Mangia!

The Goods



This dressing is deeeelish

Done! Enjoy...

Italian Chicken Salad

serves 6

Dressing:

• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt

Salad

• 3-4 cups shredded cooked chicken (I used all the meat from 1 rotisserie, minus the wings)
• 1/2 cup roasted red pepper (or 1 cup fresh), chopped
• 1/4 cup chopped fresh basil
• 1 (14oz) can artichoke hearts, roughly chopped

1. In a small bowl, whisk dressing ingredients together and set aside
2. In a large bowl, combine chicken, red pepper, basil and artichokes. Stir to combine. Add dressing and stir well.

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