Spanish-Style Chicken Salad with Roasted Red Pepper Dressing

Name: Spanish-Style Chicken Salad with Roasted Red Pepper Dressing
Yield: Serves 6
Cuisine: Europe, Spanish & Portuguese
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); , Salt and ground black pepper; 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

Main Courses
Europe
Spanish & Portuguese
Poultry
Chicken
Salads

Appears in Cook's Illustrated May/June 2006

A vinaigrette is a great remedy for the mayo rut. If only it would cling to the chicken.

SERVES 6

TIME 2¼ hours

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