Chicken Salad Verde Anna Teresa

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 0 mins


2-- whole rotisserie chickens, meat cut into ½ inch cubes (about 7 cups)
10large red lettuce leaves
1cup loosely packed parsley
1/2cup loosely packed basil leaves
1clove garlic
1tablespoon capers, drained
1small sour pickle
1stalk celery, coarsely chopped
1/2cup extra virgin olive oil
1tablespoon red wine vinegar
1teaspoon salt
3tablespoons fresh lemon juice


  1. Place chicken pieces in large bowl and set aside.
  2. In food processor or blender, make dressing by combining parsley, basil, garlic, capers, pickle, celery, olive oil and vinegar. Puree until very smooth. (If dressing becomes too thick, add one tablespoon water.)
  3. Add salt and lemon juice.
  4. Spoon dressing over chicken and toss gently to coat. Arrange lettuce leaves on large platter; mound salad in the middle.
  5. Garnish with tomato slices or roasted red pepper slices, if desired.
  6. Serve salad at room temperature.

 Adapted from Chicken Salad; Fifty Favorite Recipes,  Barbara Lauterbach, Chronicle Books, 2003.


Nutritional Info *per serving

  • Calories 660
  • Glycemic Load 0
  • Fat 46g
  • Saturated Fat 10g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 25g
  • Cholesterol 175mg
  • Sodium 690mg
  • Potassium 590mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 55g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 30%
  • Calcium 6%
  • Iron 20%