Chicken Salad with Roasted Red Peppers & Toasted Almonds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 Boneless, skinless chicken breasts4 Bay leaves1 QT chicken stock2 cloves garlic1 C unsalted, toasted almonds, finely chopped1/2 large red onion, chopped1/2 C flat leaf parsley, chopped1 8 oz. jar of roasted red peppers, or 2 roasted red peppers, skin, seeds and stem removed3 T cider or sherry vinegar1/2 C Extra Virgin Olive oilsalt & pepper to taste
Put bay leaves and chicken stock in a pot with a lid and bring to a simmer. Add chicken breasts, return to a simmer. Cover the pot, turn off the heat and let the chicken steep in the broth for 30 minutes to one hour.
While chicken is cooking, chop the other ingredients--garlic, almonds, onion, parsley and peppers. Add to a large bowl. Sprinkle a little salt over the mixture, add oil and vinegar. Toss to combine.
When chicken is cooked, remove them from the stock and let them cool. (Save the stock for another use!) When cool enough to handle, shred into bite-sized pieces. Mix into the bowl with the rest of the ingredients and serve either chilled or at room temperature.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIESEZ1.
While chicken is cooking, chop the other ingredients--garlic, almonds, onion, parsley and peppers. Add to a large bowl. Sprinkle a little salt over the mixture, add oil and vinegar. Toss to combine.
When chicken is cooked, remove them from the stock and let them cool. (Save the stock for another use!) When cool enough to handle, shred into bite-sized pieces. Mix into the bowl with the rest of the ingredients and serve either chilled or at room temperature.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIESEZ1.
Nutritional Info Amount Per Serving
- Calories: 306.7
- Total Fat: 11.6 g
- Cholesterol: 94.6 mg
- Sodium: 746.9 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.6 g
- Protein: 41.6 g
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