closeup plated dish

Do you ever have those moments when you remember a recipe or dish that you used to eat all of the time, but haven’t had in forever?  That happened to me the other day when I was remembering this dish that I love, but haven’t made in absolutely ages.

This recipe has a backstory.  When I was in high school, there was a restaurant named Bertucci’s that served this salad called Chicken Allegro Salad.  I loved it, and for my birthday one year my mom convinced them to give her the recipe!  And I am so glad she did because only a year or so later they went out of business.

handwritten recipe

Normally, I’d make this in summer, but I’m torn because even though we are firmly into September, and I want to do some fall stuff, it still doesn’t really feel like fall yet.

Here in Georgia, the sunlight has that fall look to it, but it is still hitting the mid-to-high 80’s. So even though this is a great dish for summer since it uses tomatoes and basil (which are usually in ample supply in summer), I was still able to use the last holdouts of basil from my garden.  I had to purchase the tomatoes, but that’s okay!

The original recipe was “restaurant-sized,” so I have done my best to get it [large] family-sized!

Bertucci’s Chicken Allegro Salad

Tomato Salad:

  • 2 pounds tomatoes, cut up
  • 3 tablespoons chopped fresh basil
  • 1/3 cup olive oil
  • juice from two lemons
  • sprinkling of salt and pepper
  • 1/2 small onion, chopped

Toss all ingredients together and chill

tomato mixture

Tomato Salad

Chicken Allegro Salad:

  • 1 pound pasta, cooked and drained
  • Tomato Salad
  • 2 chicken breasts marinated in Italian Dressing, cooked and shredded/sliced
  • 1/4 cup capers
  • 1/2 can black olives, chopped
  • 1/2 cup sun dried tomatoes in oil, chopped
  • 1/4 cup shredded parmesan cheese
other ingredients

Ingredients for Chicken Allegro Salad

Toss everything together and serve on a bed of sliced, fresh spinach leaves.

tossed together

I used kale instead of spinach since I was out of spinach.

plated dish

This recipe is very light tasting – I think because of the lemony/basil flavors, and the fact that it is served cold (don’t you think cold things always taste “lighter?”)

Soon enough it will be cold here, but for now, I am going to enjoy the last of summer!


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