Hot summer is not a time that you want to spend too long in the kitchen cooking. Instead, you want a simple make ahead dinner that could can pull out of the refrigerator such as this delicious Italian Chicken Salad with its lively vinaigrette, vegetables besides protein and pasta. This chicken salad is bursting with a wonderful variety of combined flavor from a marriage of olive oil, red wine vinegar, onion, hard-boiled eggs, cooked chicken, cauliflower, green beans, broccoli, tomatoes, cooked macaroni along with just the right herbs and spices.

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I won’t deny that this recipe does have a few steps to it. After all, you will be chopping an onion, chicken and hard-boiled eggs, opening a few cans, microwaving some frozen vegetables, boiling macaroni before gathering all the other ingredients and tossing this easy cool salad together. Yet, make this chicken salad early in the morning and it will free up your day. Later, you’ll have no work except for serving it to the family.

You may feel that all cooked chicken is the same. However, I only use organic chicken from ButcherBox since they deliver more healthy nutrition without antibiotics, growth hormones or disgusting additives big farm operations are allowed to sneak into their grains just to fatten them up for market. Furthermore, organic chicken also is safer than possibly subjecting your family to Salmonella since it is antibiotic free according to a fascinating study. Read the proof for yourself and you also may want to switch to this healthy meat subscription.

I hope that you’ll give my Italian chicken salad recipe a try because it really is fantastic. In fact, I am serving this to my family tonight. You also may want to check out my other chicken salad recipe that I make that is different and creamy with coriander and turmeric, but so good. Please share these with your friends and family and come back to my blog for more delicious and home-tested recipes.

Italian Chicken Salad

1/3 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of sugar
½ teaspoons of basil
1/4 teaspoon of oregano
1/4 teaspoon of rosemary leaves
1 teaspoon of salt
½ teaspoons of black pepper
1/4 teaspoon of turmeric
1 can of green beans (14.5 oz.), drained
1 medium onion, finely chopped
3 hard-boiled eggs, chopped
1 lb. of elbow macaroni, cooked and drained
3 cups of cooked, chopped chicken
1/3 cup of frozen cauliflower pieces, cooked and drained
1/3 cup of frozen broccoli pieces, cooked and drained
1 can (14.5 oz.) diced tomatoes

After you boil the elbow macaroni and drain it, add it to a large mixing bowl along with all the other ingredients and mix thoroughly before storing in your refrigerator in a covered container.

Let this salad chill for a few hours to blend the flavors.

ENJOY!

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