It’s hard to believe it’s Friday again! I love it! It really feels like Fall here tonight. It’s cold and windy since we had a huge tornado/thunderstorm this afternoon, total high school football weather (remember when you couldn’t wait to wear a new Abercrombie sweater and Silver jeans…wait, I think that was middle school).

Anyways, I love fall. The season of pumpkins, sweaters, no snow boots yet, my birthday, early Christmas prep, football and leaves! For dinner tonight, I made our friends an end of summer meal inspired from Eating Well and Giada.

Italian Chicken Salad

Ingredients

• 4 cups shredded/chopped cooked chicken (from 1 roasted whole chicken)
• 3/4 jar of roasted red peppers, drained, patted dry, and coarsely chopped
• 3/4 cups diced fresh yellow red peppers
• 1/2 c pusdiced celery
• 1 1/4 cups paper-thin slices red onion
• 3/4 cup feta
• 1/2 cup drained capers
• 1 1/2 cups (about) Red Wine Vinaigrette, recipe below
• Salt and freshly ground black pepper

Directions

1. Toss all ingredients in a large bowl with enough vinaigrette to moisten.
2. Season the salad with salt and pepper.
3. Serve in a whole wheat pita

Red Wine Vinaigrette:

• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons agave
• 2 teaspoons salt
• Freshly ground black pepper
• 1/2 cup olive oil

Combine the vinegar, lemon juice, agave, salt, and pepper in a blender or bowl. Slowly add oil while blending or stirring.

I served it with steamed green beans and brown rice pilaf.

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