The Dish | Spanish Chicken Salad

This family favorite makes a nice lunch or dinner during warm weather.

This recipe is best served over salad greens or a piece of Bibb lettuce. For even less fuss, use a fully cooked supermarket rotisserie chicken. NOTE: Make sure not to dress the chicken when it’s warm — it will absorb too much of the dressing. Serves 6


  • 3 – 3 1/2 pound whole chicken
  • Table salt and ground black pepper
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 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)
  • 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
  • Salad greens or 6 pieces of Bibb lettuce


Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew.

Reserve 5 cups of meat for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)

Puree oil, vinegar, 2/3 cup roasted red peppers, garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. Transfer to bowl.

Add shallot, parsley, celery, olives, and remaining 2/3 cup red peppers to vinaigrette; stir to combine.

Add chicken (should be fully cooled) and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with almonds over a mound of salad greens or piece of Bibb lettuce. Serve immediately.

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