I made this salad for a couple friends this week. I was looking for something fresh and light…something perfect for a warm summer day. The great thing about this recipe is that it allows you to make everything from scratch (roasting the chicken and bell peppers) or if you are tight on time, you can still make this salad with a store bought rotisserie chicken and store bought roasted bell peppers. Serves 3 as a main dish.

Summer Chicken Salad


2 chicken breasts roasted, meat chopped into bite sized pieces
1/2 roasted red bell pepper chopped
1/2 roasted yellow bell pepper chopped
3/4 cup thinly sliced red onion
1/4 cup capers
1/4 cup chopped italian parsley
1/2 cup toasted slivered almonds
1 head butter lettuce rinsed and torn into bite sized pieces
Shaved parmesan cheese

1/3 cup red wine vinegar
3 Tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil


To make the dressing, combine the first 5 ingredients in a blender or food processor, pulse to combine. With the machine turned on, add the oil in a slow stream until the dressing is emulsified. Store in an airtight container in the refrigerator.

To make the salad, combine the chicken, chopped roasted red peppers, red onion, parsley, and capers in a bowl. Add enough dressing to moisten. Taste and adjust salt and pepper if needed. Stir in almonds. Arrange lettuce on the bottom of a platter and dress with a small amount of dressing. Pile the chicken mixture on top. Top with parmesan shavings. Enjoy!

Recipe adapted from Giada De Laurentiis “Italian Chicken Salad in Lettuce Cups”