- Prep Time: 20m
Ingredients
For the salad:
- 1 rotisserie chicken, shredded
- 1 green bell pepper, diced
- 1/2 small yellow onion, diced
- 1 can quartered artichoke hearts
- 1 jar hearts of palm, chopped
- 1 jar roasted red peppers, diced
For the dressing:
- 1/4 c Bragg's apple cider vinegar
- 1/2 c extra virgin olive oil
- 2 tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. minced garlic
Instructions
- Shred rotisserie chicken by pulling chicken off the bone and pulling apart with two forks (you may also dice chicken into bite size cubs). Once shredded, add the chicken to large mixing bowl.
- Prepare other ingredients by chopping and dicing the following: onion, bell pepper, roasted pepper, and hearts of palm. Add those to the chicken.
- Finally, add the quartered artichoke hearts and Kalamata olives to the large mixing bowl with the chicken and vegetables.
- Prepare the salad dressing by whisking the apple cider vinegar, oregano, salt, pepper and garlic together with the olive oil. Pour dressing over salad mixture. Transfer to air tight container and store in the refrigerator. Works well served over salad greens or in a pita pocket.
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