Good Cook Recipes

Italian Chicken Salad

Ingredients:
  • 1 lb boneless, skinless chicken chicken breasts
  • 3/4 cup milk or buttermilk plus 1/2 teaspoon salt
  • 1 large red onion
  • 1 jar marinated artichoke quarters or hearts
  • 1/2 lb. marinated mushrooms (home or deli made)
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh basil, minced
  • 1 bell pepper, cored and finely chopped
  • 1/3 teaspoon dried oregano (more, if fresh)
  • 3 cloves garlic
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon each black pepper, red pepper flakes
  • 1/4 lb Italian salami
Directions:

Preparing the chicken: Place chicken into a zipper plastic bag or a plastic container with a tightly fitting lid. Combine buttermilk or milk with 1/2 teaspoon salt (buttermilk is preferred for chicken that is even more tender and piquant). Refrigerate chicken while marinating for 2 hours. Preparing the Vinaigrette: In a blender or food processor, add red vinegar, 1 teaspoon salt and peeled garlic. Add oregano, basil and olive oil, red and black pepper and 2 or 3 marinated artichoke pieces. Process 1 minute or until smooth. Slice bell pepper; add to processor and chop for just a few seconds (large pieces of pepper should remain). Slice red onion into thin strips lengthwise. Combine with vinaigrette. Taste and adjust seasonings, adding salt and pepper(to taste)