A vibrant and flavorful chicken salad with a zesty dressing, perfect for a light meal or side dish.
Char the green bell pepper under the broiler, turning it frequently until the skin is blistered.
Turning the pepper frequently ensures even charring for a smoky flavor.
Place the charred pepper in a paper bag and let it stand for 10 minutes to loosen the skin.
The steam helps the skin separate from the flesh, making it easier to peel.
Peel off the skin of the pepper under running water, then remove the seeds and stem. Cut the flesh into 1-inch squares.
Running water helps remove any stubborn bits of skin.
In a salad bowl, combine the prepared pepper, sliced scallions, diced tomatoes, raisins, and shredded chicken.
Ensure the chicken is evenly shredded for a consistent texture.
Sprinkle the olives over the salad mixture for a decorative touch.
Use a mix of green and black olives for added visual appeal.
In a mixing bowl, whisk together the lemon juice, minced garlic, salt, and pepper to create the dressing.
Adjust the seasoning to taste for a perfectly balanced dressing.
Pour the dressing over the salad and toss gently to combine.
Toss gently to avoid crushing the ingredients.
Serve the salad at room temperature or chilled, garnished with additional olives if desired.
Chilling the salad allows the flavors to meld together beautifully.
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