Chef Chuck's Summer Chicken Salad

Estate Insalata di Pollo


A wonderful summer chicken salad with organic chicken breasts, fresh garden vegetables, a sweet and savoy dressing and Gorgonzola cheese. The chicken is delicate and juicy, and the red and yellow peppers are so sweet they add bright colors to this salad.

Summer Chicken Salad
2 chicken breasts, cooked
1/2 cup olive oil
salt and pepper


1 zucchini, chopped
1 red bell pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 red onion, sliced
1/2 cup black olives, halved


juice of 1 lemon
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon honey
salt and pepper


4 ounces Gorgonzola cheese, crumbled


Wash and pat dry chicken, salt and pepper both sides. In a small frying pan heat olive oil and cook chicken, till internal temperature is 160 degrees, cool and cut in slices. In a large bowl combine the zucchini, red bell pepper, yellow bell pepper, tomatoes, onions, and olives, add cooked chicken. In a small separate bowl combine lemon, red wine vinegar, olive oil, honey, salt and pepper whisk together and pour over salad. Toss and marinate in refrigerator for half an hour. Sprinkle cheese on top and serve.

Serves 4