• 1 Rating

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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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; 31 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 14 g monounsaturated fat; 63 mg cholesterol; 792 mg sodium. 25 g carbohydrates; 2 g fiber; 5 g sugar; 19 g protein;

Reviews

1 Ratings
  • 5 star values: 1
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