If you’re running low on time or simply just aren’t in the mood to cook something fancy, stop by the Zupan’s deli and grab a fresh-made roasted chicken. The meat is juicy and tender and makes for a simple dinner at the end of a long day. The best part about it? Your leftover roasted chicken can be made into an awesome lunch the next day! We have 2 awesome variations on chicken salad to share with you this week. They’ll leave your mouth watering!
Italian Chicken Salad
Yield 4 servings
For the dressing:
1 T olive oil
1 T fresh lemon juice
1 T red wine vinegar
2 small gloves of garlic, chopped
1/2 t sugar
1/4 t freshly ground black pepper
1/8 t salt
3 C cubed roasted chicken breast
1 C finely chopped red bell pepper
1 T dried parsley flakes
1 t dried oregano
1/2 t dried basil
1/4 C pitted ripe olive slices
1 (14-ounce) can quartered artichoke hearts, drained
1) To prepare the dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Add 1 t of olive oil to a small skillet and sauté red bell pepper until tender; about 8 minutes. When the peppers begin to soften, add the quartered artichoke hearts. Remove from skillet after 8 minutes and let cool.
7 oz. or 1 1/2 C Parmigiano-Reggiano cheese, cut into 1/8 inch-thick shards
3 T extra-virgin olive oil
3 T fresh marjoram leaves
Freshly ground black pepper
1) Using a sharp paring knife, trim off the top and bottom of the lemons. Stand fruit on end and carefully cut the peel and white pith from flesh, following curve of fruit from top to bottom. Trim away any remaining pith. Cut each section away from membranes, cutting as close to the membranes as you can, then cut fruit pieces in half crosswise and place in a large bowl.
2) Add chicken, bell peppers, and cheese to the bowl. Add oil, marjoram leaves, and 1 t salt, then toss to combine. Season to taste with black pepper and more salt, if desired.