Name: Spanish-Style Chicken Salad with Roasted Red Pepper Dressing
Total time: 2 h 15 min
Cuisine: Spanish & PortugueseEurope
Ingredients: 3 - 3 1/2 pound whole chicken; 1/2 cup extra virgin olive oil; 3 tablespoons sherry vinegar (or balsamic); 10 ounces jarred roasted red peppers , drained and diced medium (about 1 1/3 cups); 1 small clove garlic , minced or pressed through a garlic press (about 1/2 teaspoon); Salt and ground black pepper; 1 small shallot , minced (about 2 tablespoons); 3 tablespoons minced fresh parsley leaves; 2 ribs celery , sliced very thin (about 1 1/4 cups); 1/2 cup chopped green olives; 1/2 cup toasted and sliced almonds

Why This Recipe Works

To get out of the mayo rut and come up with dinner-size chicken salad recipes with fresh, bold flavors, we turned to vinaigrette dressing. We found that a properly chosen third ingredient, an emulsifier (pureed roasted red peppers, pureed sun-dried tomatoes, or peanut butter), not only provided stability but also contributed interesting flavor. Using a blender to mix the dressings provided insurance against separation. With bright, creamy dressing at the ready, we just stirred in handfuls of fresh vegetables, herbs, and toasted nuts along with the chicken for a great chicken salad recipe.

Before You Begin

Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.

Instructions

Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)

Puree oil, vinegar, 2/3 cup roasted red peppers, garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. Transfer to bowl.

Add shallot, parsley, celery, olives, and remaining 2/3 cup red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with almonds. Serve immediately.