Roast Chicken Salad with Peppers, Pine Nuts, Olives, & Bitter Greens

Page 346

(1 review)

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Recipe Review

This is a lovely chicken salad, although I wouldn't roast a bird expressly for it.

A nice combination of different colors, flavors and textures.

I used about 3/4 arugula and 1/4 parsley as greens. I think next time I want to put in more parsley, or try something else. Celery could be nice in here.

I do think it makes a difference whether you use red peppers, which added a nice sweet note, or green ones. I might use both colors next time, to add even more different flavors.

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