You are here: Home » Recipes » Chicken Salad Verde Anna Teresa Chicken Salad Verde Anna Teresa Yield 6 servings Prep 15 mins Cook 0 mins A fresh, lemony vinaigrette seasons this chicken salad. PrintEmail Ingredients 2 -- whole rotisserie chickens, meat cut into ½ inch cubes (about 7 cups)10 large red lettuce leavesDressing:1 cup loosely packed parsley1/2 cup loosely packed basil leaves1 clove garlic1 tablespoon capers, drained1 small sour pickle1 stalk celery, coarsely chopped1/2 cup extra virgin olive oil1 tablespoon red wine vinegar1 teaspoon salt3 tablespoons fresh lemon juice Instructions Place chicken pieces in large bowl and set aside. In food processor or blender, make dressing by combining parsley, basil, garlic, capers, pickle, celery, olive oil and vinegar. Puree until very smooth. (If dressing becomes too thick, add one tablespoon water.) Add salt and lemon juice. Spoon dressing over chicken and toss gently to coat. Arrange lettuce leaves on large platter; mound salad in the middle. Garnish with tomato slices or roasted red pepper slices, if desired. Serve salad at room temperature. Adapted from Chicken Salad; Fifty Favorite Recipes, Barbara Lauterbach, Chronicle Books, 2003.