- Olive Oil3 Tablespoon(s)
- Sherry Vinegar1 Tablespoon(s)or red wine vinegar
- Dijon Mustard1/2 Teaspoon(s)
- Salt2 Pinch
- Sugar1 Pinch
- Paprika1/2 Teaspoon(s)
- Black Pepper1/4 Teaspoon(s)freshly ground
- Chicken Breasts2 Piece(s)boneless chicken breasts
- Red Bell Pepper1 Piece(s)(2 cm) wide strips
- Yellow Bell Pepper1 Piece(s)
- Mixed Greens2 Liter(s)
- Sweet Onion250 Milliliter(s)sweet onion (Vidalia or Spanish type), cut into thin slices
- Green Olives80 Milliliter(s)chili-stuffed green olives, quartered
- Almond Sticks60 Milliliter(s)toasted
- Feta Cheese60 Milliliter(s)Crumbled
In this recipe, it’s not just the flavors that are new. This hot chicken salad also adds a craveable dose of texture and crunch thanks to the additions of water chestnuts, slivered almonds, and crisp potato chips. It’s not all crunch, though. This recipe also brings to the table the classic chicken-salad creaminess we’ve come to know and love that’s thanks to the cheddar cheese, mayonnaise, and sour cream, plus a good pour of fresh lemon juice for a tart touch. We love it. Add this one to your recipe box.
Preparation of the dressing
In a small bowl, using a whisk, combine all the ingredients for the dressing. Reserve.
In a bowl, combine the oil, paprika, salt and pepper.
Add the chicken breasts and turn them over to coat them well.
Place the chicken breasts on a baking sheet lined with aluminum foil and sprinkle with the peppers.
Bake in preheated 375 ° F (190 ° C) oven for about 35 minutes or until the peppers are tender and the chicken has lost its pinkish tinge inside.
Let the chicken and peppers cool slightly, then cut the chicken thinly across the width.
Mix the hot chicken salad
In a salad bowl, mix the greens, onion, olives and almonds.
Add the sliced chicken and the cooled peppers, drizzle with the reserved vinaigrette.
Gently mix to coat the ingredients.
Sprinkle with cheese and enjoy your hot chicken salad.