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Italian Chicken Salad
This quick Italian chicken salad brings together tender cooked chicken, crisp romaine, and bitter radicchio for a satisfying meal. Chopped artichoke hearts and ripe black olives add a briny, savory punch to every bite. A simple toss with zesty Italian dressing ties the bowl together with bright, tangy flavor. It makes a perfect no-cook weeknight dinner or a sturdy option for a weekend lunch. You can assemble the base ahead of time and dress it right before serving to keep the greens crisp.
Ingredients
- 4 cups cut-up cooked chicken
- 2 bags (10 oz each) Italian-blend (romaine and radicchio) salad greens (about 12 cups)
- 2 cans (14 oz each) artichoke hearts, drained, chopped
- 2 cans (4¼ oz each) chopped ripe olives, drained
- ½ cup zesty Italian dressing
Instructions
- 1Combine the cooked chicken, salad greens, chopped artichoke hearts, and drained olives in a large mixing bowl.
- 2Pour the Italian dressing over the salad mixture right before you plan to eat, tossing well to coat all the ingredients evenly.