ITALIAN SALAD WITH CHICKEN RECIPES

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ITALIAN CHICKEN PASTA SALAD RECIPE | GEOFFREY ZAKARIAN ...



Italian Chicken Pasta Salad Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni 
1/2 cup plus 2 tablespoons extra-virgin olive oil 
1 cup cubed rotisserie chicken 
1 cup diced English cucumber (about 1/3 cucumber) 
1 cup halved cherry tomatoes 
1/2 cup chopped pitted Nicoise olives 
1/2 cup chopped roasted red peppers (about 1 whole) 
1/2 cup 1/4-inch diced hard salami (about 4 ounces) 
1/4 cup diced red onion (about 1/2 small) 
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese 
1/3 cup red wine vinegar 

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
  • Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
  • In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES



Italian bread salad | Jamie Oliver summer salad recipes image

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

200 g stale ciabatta loaf
600 g ripe mixed tomatoes, roughly chopped
sea salt
freshly ground black pepper
1 handful small capers drained
1 small red onion peeled and very finely sliced
280 g jarred red peppers drained and roughly chopped
8 anchovy fillets in oil drained and finely sliced (optional)
red wine vinegar
extra virgin olive oil
a bunch of fresh basil

Steps:

    1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
    2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
    3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

Nutrition Facts : Calories 370 calories, FatContent 21 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 8 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 13 g sugar, SodiumContent 1.4 g salt, FiberContent 2.7 g fibre

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ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 370 calories per serving
    1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
    2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
    3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
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