Spanish Chicken Salad

• shredded cooked chicken3 cups
• cubed salami1⁄2 cup
• medium potatoes↗3
• red bell pepper↗1
• baby green pea↗1 cup
• radishes↗3
• green olives with pimentos↗1⁄2 cup
• sherry wine↗3 tablespoons
• olive oil↗1⁄2 cup
• red wine vinegar↗1⁄4 cup
• ground pepper↗1⁄2 teaspoon
• large head boston lettuce↗1
• hard-boiled eggs3
• asparagus spears↗10
• chopped parsley
• medium red onion, sliced into rings↗1

Step-by-step instructions

1. 1

   Dice the potatoes; boil until just tender, then rinse in cold water.

2. 2

   Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water. Cut into 2-inch pieces.

3. 3

   Chop the red pepper. Slice the radishes and olives.

4. 4

   In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives.

5. 5

   In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill.

6. 6

   To serve: Slice the red onion. Chop the hard boiled eggs and fold into the chicken mixture. Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.