
Enjoy this refreshing salad with a glass of rosé.
Ingredients
Tuscan Chicken Salad
- 1 ½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup celery, chopped finely
- ¼ cup roasted red peppers, chopped finely
- ¼ cup red onion, sliced thinly
- 2 tablespoons parsley, chopped
- ½ cup chickpeas, cooked and drained
- ½ cup artichoke hearts, chopped
- 2 tablespoons capers
Red Wine Vinaigrette
- ½ cup red wine vinegar
- ¼ cup lemon juice
- 2 teaspoons honey
- 2 tablespoons Dijon mustard
- 2 cups olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Directions
Red Wine Vinaigrette
- 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.
- Refrigerate.
Tuscan Chicken Salad
- Preheat oven to 350 F.
- Rub chicken with olive oil and place in a single layer on baking sheet. Bake for 12 to 15 minutes or until cooked through.
- Remove from oven and cool.
- Shred chicken and add to large bowl with remaining ingredients.
- Toss with ½ cup of vinaigrette and chill for 2 hours or overnight.
- Refrigerate remaining vinaigrette.
Moersch Hospitality Group owns Tabor Hill, Free Run Cellars, and Round Barn wineries in Southwest Michigan.
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