Chicken Salad with roasted peppers
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Salad with roasted peppers calories by ingredient
Introduction
This is a fancy take on a plain ol' chicken salad. Roasted peppers add flavor and pizazz. Try it warm or cold. This is a fancy take on a plain ol' chicken salad. Roasted peppers add flavor and pizazz. Try it warm or cold.Number of Servings: 6
Ingredients
-
3 large boneless, skinless chicken breasts, cooked
3 large bell peppers (green, red, yellow)
1 Tbsp. Olive Oil
2 cloves garlic
Salt
Pepper
Directions
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.