This is a really great main-course dinner salad. I imagine you could substitute boiled chicken for roasted:
SPANISH-STYLE CHICKEN SALAD
WITH ROASTED RED PEPPER DRESSING
½ cup extra-virgin olive oil
3 tablespoons sherry or balsamic vinegar (or combination)
10 ounces roasted red peppers, drained and diced medium (1⅓ cups, divided)
1 small garlic clove, minced or pressed through garlic press
salt and ground black pepper
1 small shallot, minced
3 tablespoons minced fresh parsley leaves
2 celery ribs, sliced very thin
½ cup roughly chopped pitted green olives
5 cups shredded roast chicken, room temperature
½ cup sliced almonds, toasted
1. Puree oil, vinegar, ⅔ cup roasted red peppers, garlic, ¼ teaspoon salt, and ½ teaspoon pepper in blender until smooth. Transfer to bowl.
2. Add shallot, parsley, celery, olives, and ⅔ cup red peppers to bowl; stir to combine.
3. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with almonds. Serve immediately.