CHICKEN SALAD WITH CAPERS RECIPES

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CHICKEN SALAD WITH CAPERS & AVOCADO | ULTIMATE PALEO GUIDE



Chicken Salad With Capers & Avocado | Ultimate Paleo Guide image

Provided by Katie Milton

Categories     Dinner    Lunch    Main Dish    Salad    Snack

Yield 2

Number Of Ingredients 9

1 Chicken breast ((shredded))
1 Avocado ((diced))
1 tbsp Capers
1/2 Stalk celery ((diced))
2 tbsp Paleo mayo
1/4 c Onion ((diced))
1/4 tsp Onion powder
Sea salt and freshly cracked pepper ((to taste))
leaves Freshor romaine leaves

Steps:

  • Mix all ingredients in a small bowl.
  • Serve on top of fresh greens or wrapped in romaine leaves.
  • Enjoy!

Nutrition Facts : Calories 28 kcal, CarbohydrateContent 6 g, ProteinContent 1 g, FatContent 0.5 g, SaturatedFatContent 0.1 g, CholesterolContent 1 mg, SodiumContent 337 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 0.4 g, ServingSize 1 serving

CHICKEN & BREAD SALAD WITH A CAPER VINAIGRETTE RECIPE ...



Chicken & Bread Salad with a Caper Vinaigrette Recipe ... image

This chicken and bread salad with Colavita® Premium Olive Oil will soon become your new, go-to dinner fix. It's easy, flavorful, and has everything!

Provided by Colavita®

Yield 4-6 servings

Number Of Ingredients 12

1 small shallot
1 handful parsley sprigs
1 tablespoon capers
3 tablespoon raisins
¼ cup Colavita® White Balsamic Vinegar
½ head small radicchio
1/2 head large fennel
2 ounces baby kale
1 whole chicken
3 1/4 tablespoons Colavita® Extra Virgin Olive Oil
Kosher Salt and Pepper
6 ounces country bread

Steps:

  • Preheat oven to 450º. Trim the ends from the shallot, half through the root ends, and then finely dice. Pick parsley leaves and finely chop. Roughly chop the capers. Combine the raisins, diced shallot, chopped parsley, chopped capers, and Colavita® White Balsamic Vinegar in a medium bowl.
  • Core the radicchio and cut into 1 to 2-inch pieces. Remove and discard the fennel fronds. Halve and core the fennel and very thinly slice crosswise. Combine the radicchio, fennel, and baby kale in a large bowl. Cover and refrigerate.
  • Place the chicken on a rimmed baking sheet and pat dry with paper towels. Drizzle the chicken with 1 tablespoon oil and brush to evenly distribute. Season with salt and pepper. Arrange, skin-side up and roast until golden and a thermometer inserted into thickest part of breast registers 160 degrees, about 30 minutes.
  • Transfer the chicken to a cutting board and let cool slightly while the bread toasts. Once cool, using a knife, carefully remove the chicken breasts from the bones. Discard the bones and slice the breasts crosswise into 1-inch pieces. Cut the thighs and drumsticks apart at the joint.
  • While the chicken is resting, tear the bread into 2- to 3-inch chunks. Toss on a rimmed baking sheet with 2 tablespoons of oil and season with salt and pepper. Roast the torn bread until crisp and lightly golden, tossing a few times, about 10 minutes.
  • While slowly pouring, whisk the remaining ¼ cup of oil into the shallot mixture until fully incorporated. Season with salt and pepper.
  • Drizzle 1/3 cup of the dressing over the prepared greens, add the toasted bread, and toss gently to combine. Season with salt and pepper.
  • Scrape the salad onto a platter and arrange the chicken on top. Spoon the remaining dressing over the chicken and serve.

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