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“The best chicken salad ever. Take a few hours to marinade but definitely worth the wait. I would recommend doubling the chicken recipe because you will want to pick at it. You can try different Italian dressing but the Kraft Tuscan House Italian taste the best with this recipe to me.”
3hrs 40mins

Ingredients Nutrition


  1. Mix about 3/4th of the bottle of the Italian dressing, the olive oil, and salt in pepper in a marinading dish.
  2. Add the chicken and set in the refrigerator for at least 3-4 hours (the longer the better).
  3. After the chicken is done marinating, pour enough oil in a skillet to cover the bottom and get it really hot.
  4. Put the chicken in leaving as much marinade on it as possible.
  5. Cook thoroughly and if you want, cut the chicken in strips longways and stick back in for a few minutes.
  6. Mix the salad, bell peppers (cut in chunks or strips), olives (cut in half), and parmesan cheese together in a big bowl.
  7. Pour about 1/8 cup of olive juice from the jar onto the salad.
  8. Pour the remaining Italian dressing on the salad and mix in the chicken.
  9. You may want to prepare the salad before you take the chicken out of the oil so it will be hot when you serve it.

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