Divine Italian Chicken Salad

Submitted by Chef #511755

"Here's my favorite chicken salad recipe-it's awesome-filling, low fat and tastes great. Enjoy! (This is a big version, so you can cut it according to how much you want)"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 7

ingredients

• 907.18 g chicken breasts, Organic Free-Range (6)
• 141.74 g vermicelli (for diabetics, use low-carb rotini or penne pasta)
• 453.59 g broccoli floret
• 453.59 g frozen spinach
• 453.59 g peas
• 473.19 ml marinated artichoke
• 236.59 ml red bell pepper, chopped (1)
• 226.79 g pepperoni, sectioned into fours
• 1 medium red onion
• 236.59 ml parmesan cheese, grated
• 340.19 g vinaigrette, 1 bottle Brianna's French dressing
• 29.58 ml red wine vinegar
• 2.46 ml low sodium salt, and
• black pepper, to taste

directions

1. Sautè the chicken until done. Cut into cubes.
2. Prepare vermicelli and vegetables per package instructions while chicken cooks.
3. Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper.
4. Drizzle with red wine vinegar.
5. Serve in salad bowls. Refrigerate remainder-it’s even better the next day, and keeps well for 4-5 days.