California Chicken and Olive Salad
Ingredients
| 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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