ROASTED CHICKEN, BELL PEPPER AND ONION SALAD
Steps:
- For chicken and vegetables:
- Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
- For Dressing:
- Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
- Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.
SWEET BELL PEPPER AND ONION SALAD
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
- Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
BABY BELL PEPPERS WITH CHICKEN SALAD
This bento box-style lunch is not only tasty but healthy, too. Baby bell peppers stuffed with chicken salad plus fresh cherries and cottage cheese. Refrigerate any remaining chicken mixture for later use.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
- Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.
Nutrition Facts : Calories 1100.8 calories, Carbohydrate 53.2 g, Cholesterol 261.3 mg, Fat 50.1 g, Fiber 10.9 g, Protein 110.4 g, SaturatedFat 16.2 g, Sodium 2891.7 mg, Sugar 32.7 g
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