Tuscan Chicken Salad
1 ½ pounds boneless, skinless chicken breasts
2 TBS. olive oil
¼ cup celery, chopped finely
¼ cup roasted red peppers, chopped finely
¼ cup red onion, sliced thinly
2 TBS. parsley, chopped
½ cup chickpeas, cooked and drained
½ cup artichoke hearts, chopped
2 TBS. capers
1. Preheat oven to 350 degrees. Rub chicken with olive oil and place in a single layer on a baking sheet.
Bake for 12-15 minutes or until cooked through. Remove from oven and cool.
Shred chicken and add to a large bowl with remaining ingredients. Toss with ½ cup of vinaigrette and chill for 2 hours or overnight.
Red Wine Vinaigrette
½ cup red wine vinegar
¼ cup lemon juice
2 tsp. honey
2 TBS. Dijon mustard
2 cups olive oil
½ tsp. kosher salt
½ tsp. black pepper
In a large bowl add vinegar, lemon juice, honey and Dijon. Mix well with whisk and slowly add in oil to combine. Add salt and pepper and mix well.
We Recommend Pairing This With
Tabor Hill Rose