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You are here: Home / Recipes and Cooking Tips / Italian Chicken Salad

Italian Chicken Salad

December 6, 2012 by Alea Milham 2 Comments

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Come on,  admit it: occasionally you use Italian dressing as a marinade. We all do at some point. It is fast, easy, and delicious. If it wasn’t we wouldn’t keep doing it.

As good as it is, I have found that it is a little harder for me to use up leftover chicken that has  been cooked with Italian dressing because it doesn’t roll over into a soup, chili or stir-fry as easily as garlic chicken or teriyaki chicken. The flavor just doesn’t blend as well with other ingredients. So instead of trying to hide it, I highlight it by making Italian chicken Salad.

Make Chicken salad with Italian dressing

Italian dressing packs a lot of flavor and creates an amazingly delicious chicken salad. Using Italian dressing to make chicken salad has the added advantage of letting you create an egg-free chicken salad for friends with an egg allergy.

Italian Chicken Salad
 
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Author: Alea
Recipe type: Salad
Ingredients
  • 1½ - 2 pounds cooked chicken, shredded
  • 3 Roma tomatoes, diced
  • ½ cup diced onion
  • ⅓ cup diced bell pepper
  • ⅓ - ½ cup Italian Salad Dressing
Directions
  1. combine all of the ingredients in a bowl and stir until the dressing is fully incorporated and thoroughly coats all of the other ingredients.
  2. Refrigerate for 2 hours.
  3. Served chilled.
3.1.09

 

More Salad Recipes:

Fiesta Chicken Salad

Nutty Broccoli Salad

Asian Chicken Salad

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Mark Odil says

    January 15, 2019 at 10:25 am

    Dear Alea: I’m not much on store bought fresh tomatoes. They don’t taste that good. I wonder if sun dried tomatoes would work as well in this recipe. What are your thoughts? Would you use the kind that are oil packed or the kind that is not? Mark

    Reply
    • Alea Milham says

      January 15, 2019 at 11:05 am

      I think sun-dried tomatoes could work. Whatever kind you use, drain them well.

      Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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