Spanish-Style Chicken Salad with Roasted Red Pepper Dressing (ATK)

By hmp13

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.

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)
• 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

Preparation

Step 1

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.