Chicken Salad with roasted peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large boneless, skinless chicken breasts, cooked3 large bell peppers (green, red, yellow)1 Tbsp. Olive Oil2 cloves garlicSaltPepper
Preheat oven to 350 degrees. Spray olive oil on bell peppers, place them on a cookie sheet, and leave in the oven for 30 minutes. Set aside to cool.
Saute' garlic in olive oil. Mix in shredded, cooked chicken breasts and mayonnaise.
When peppers cool, pop the top off and scrape the seeds out with your hands. Chop them coarsely and add to the chicken mixture.
Eat on a sandwich, plain, or with crackers.
Alternatively, slice a baguette, place a small bit of salad on top of each slice, sprinkle with a bit of shredded parmesan cheese, and bake at 350 for 15 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user IAM4LIFE.
Saute' garlic in olive oil. Mix in shredded, cooked chicken breasts and mayonnaise.
When peppers cool, pop the top off and scrape the seeds out with your hands. Chop them coarsely and add to the chicken mixture.
Eat on a sandwich, plain, or with crackers.
Alternatively, slice a baguette, place a small bit of salad on top of each slice, sprinkle with a bit of shredded parmesan cheese, and bake at 350 for 15 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user IAM4LIFE.
Nutritional Info Amount Per Serving
- Calories: 412.4
- Total Fat: 30.5 g
- Cholesterol: 78.6 mg
- Sodium: 652.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.2 g
- Protein: 28.3 g
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