Layered Italian Chicken Salad Recipe

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This layered lettuce salad makes a beautiful presentation in a glass bowl. Once the lettuce is in the bowl, place the sliced eggs against the inside perimeter of the bowl for added interest. When you are ready to serve, toss the salad in another extra-large bowl with the dressing of your choice--Italian or balsamic vinaigrette, or creamy Italian.

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Layered Italian Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1 medium head iceberg lettuce, torn
1 medium red onion, chopped
1 jar (12 ounces) roasted sweet red peppers, sliced
3 hard-cooked eggs, sliced
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (3.8 ounces) sliced ripe olives, drained
3 cups cubed cooked chicken breast
1 cup halved grape tomatoes
1 cup (4 ounces) shredded Italian cheese blend
1/4 cup pine nuts, toasted
Italian salad dressing of your choice

Directions

In a 3-1/2-qt. bowl, layer the first 10 ingredients in order listed. Pour dressing over salad; toss to coat. Yield: 8 servings.

Nutritional Facts 1-3/4 cups (calculated without salad dressing) equals 278 calories, 11 g fat (4 g saturated fat), 134 mg cholesterol, 517 mg sodium, 15 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Layered Italian Chicken Salad in Simple & Delicious March/April 2008, p18

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.