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.
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.
- 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
- combine all of the ingredients in a bowl and stir until the dressing is fully incorporated and thoroughly coats all of the other ingredients.
- Refrigerate for 2 hours.
- Served chilled.