California Chicken and Olive Salad
|2 cups cooked boneless, skinless chicken breasts cut into think strips or chunks|
|1 cup ripe olives, cut into wedges|
|1 avocado, cut into wedges, and sprinkled with lemon juice|
|juice from 1 lemon|
|1/2 green bell pepper cut into strips|
|1/4 cup red onion, minced|
|4 to 5 jarred roasted red peppers, cut into strips|
|4 cups lettuce, shredded|
|1/3 cup olive oil|
|1/4 cup red wine vinegar|
|1/4 cup lemon juice|
|1 tbs sugar|
|kosher salt and fresh cracked black pepper to taste|
|1 cloves garlic, minced|
This salad uses juicy chicken with ripe olives, pimentos, red onions, avocado and green peppers served atop crisp lettuce.
- Combine ingredients and hold aside avocado.
- Cover and chill.
- Combine dressing ingredients in a jar and shake well. Refrigerate
- Just before serving add avocados, shake dressing and pour over salad.
- Toss lightly and top with chicken Strips.