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Hot Tuscan Chicken Salad

Adapted from your lighterside.com

Ingredients

  • 6 c. cooked chicken chopped*
  • 1 15 oz. can artichoke hearts drained and chopped
  • 1/3 lb. pancetta chopped fried, and drained
  • 1/2 c. chopped sun dried tomatoes
  • 2-3 small red/yellow bell peppers I used the mini size
  • 3/4-1 c. finely chopped celery
  • 1 c. slivered almonds toasted
  • 4-5 Tbsp. lemon juice
  • 1 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 3 c. mayonnaise
  • 1/2 c. purple onion grated
  • 2 c. shredded Italian cheese blend
  • 1/2 c. Parmesan cheese grated
  • Topping:
  • 1 1/2 c. Panko bread crumbs
  • 2 Tbsp. butter melted
  • 2 Tbsp. olive oil

Instructions

  1. Preheat oven to 400°.
  2. Fried the pancetta until crispy, drain, reserving the fat. Add the onion and peppers to the reserved fat and sauté for about 5 minutes. Drain.
  3. Put the chopped chicken in a bowl and add the chopped artichoke hearts, pancetta, sundried tomatoes, the sautéed peppers and onions, almonds, lemon juice, salt and pepper. Thoroughly mix. Stir in the mayonnaise and the 2 cups Italian cheese blend and the Parmesan cheese.
  4. Spray a large baking dish with cooking spray. Put the chicken salad mixture into baking dish and bake at 350° for about 30 minutes. After 30 minutes remove from oven and add the topping and bake for another 10 minutes or until nice and brown. 8-10 servings.
  5. For topping: Mix the melted butter and olive oil together and pour over Panko bread crumbs.
  6. *I sprinkled Herbs de Provence on my chicken before smoking. If you don't have that, use any type of Italian herbs and either grill, smoke, or bake until done.