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While this warm chicken salad recipe with peppers, pine nuts, and a simple balsamic vinaigrette calls for chicken (naturally), it would also be a wonderful place to put leftover turkey or steak to good use, too. Pick your favorite protein and try this healthy salad for dinner tonight.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
14 mins
39 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. For croutons, in a medium bowl combine bread pieces and garlic. Drizzle with 1/4 cup oil; toss gently to coat. Transfer bread pieces to a 15x10x1-inch baking pan. Bake for 6 to 8 minutes or until bread is golden.

  • Meanwhile, if chicken is no longer warm, heat according to package directions. Pull meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Place chicken in an extra-large serving bowl; add croutons.

  • In the same baking pan combine sweet peppers, olives, and pine nuts. Drizzle with 2 tablespoons oil; toss gently to coat. Bake for 8 to 10 minutes or until sweet peppers are tender and nuts are toasted. Add pepper mixture to chicken mixture. Add arugula and basil, half at a time, to chicken mixture, tossing gently to combine.

  • For dressing, in a small bowl whisk together vinegar and 1/4 cup oil until combined. Pour dressing over chicken mixture; toss gently to coat. Season to taste with salt and black pepper.

Nutrition Facts

446 calories; fat 31g; cholesterol 63mg; saturated fat 6g; carbohydrates 25g; mono fat 14g; poly fat 3g; insoluble fiber 2g; sugars 5g; protein 19g; sodium 792mg.