Napoleon Chopped Chicken Salad with Creamy White Balsamic Vinaigrette
Liven up your winter salad blues! Napoleon Artichoke Hearts, Kalamata Olives and Roasted Red Peppers combine with chicken and a creamy white balsamic vinaigrette to create this zippy main course salad. Makes 4 servings.
Vinaigrette:
| 4 Tbsp. | Napoleon White Balsamic Vinegar |
| 1 tsp. | Napoleon Garlic Paste |
| 2 Tbsp. | Napoleon Extra Virgin Olive Oil |
| 1 cup | light or regular mayonnaise |
| 1-1/2 Tbsp. | minced fresh oregano or 1½ teaspoons dried oregano |
| 1/4 tsp. | freshly ground pepper |
Prepare the Creamy White Balsamic Vinaigrette dressing by combining the vinegar, garlic paste, olive oil, mayonnaise, oregano and black pepper in a blender container. Blend until well combined and creamy.
Salad:
| 2 | whole Napoleon Roasted Red Peppers, diced small |
| 1 can (13.75 oz) | Napoleon Artichoke Hearts, roughly chopped |
| ¾ cup | Napoleon Pitted Kalamata olives, roughly chopped |
| ½ cup | canned garbanzo beans, well drained |
| ½ cup | red onion, very thinly sliced |
| 3 oz. | fontina cheese, diced small |
| 3 oz. | Italian hard salami, diced small |
| 4 cups | cooked chicken, roughly diced |
| Salt and freshly ground pepper to taste | |
| 8 cups | chopped romaine lettuce |
Place the roasted red peppers, artichoke hearts, olives, garbanzo beans, red onion, cheese, salami and chicken in a medium bowl. Pour ½ cup dressing over and toss well to coat. Season with salt and freshly ground black pepper to taste.
Place lettuce on a large rimmed platter. Spoon chicken salad down the center of the platter, atop lettuce. Serve immediately with the additional Creamy White Balsamic Vinaigrette on the side
Approximate Nutritional Analysis per Serving:
(using light mayonnaise)
Calories 713
Total Fat 52g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 96mg
Sodium 1570mg
Dietary Fiber 6g
Sugars 5g
Protein 27g
© 2008 The Napoleon Co.