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.

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