Roasted Red Pepper Chicken Salad with Balsamic Dressing
Servings: 6
Ingredients
For the Salad
- 1 Red Bell Pepper
- 1/4 Cup Pine Nuts toasted
- 1 Tablespoon Red Onions diceed
- Basil sliced, to taste
- Ciabatta or baguette
- Olive Oil
- 2 Cloves Garlic
- Spinach
- 3 Cups Chicken shredded, cooked (I roasted a whole bird for more flavor)
For the Dressing
- 1/2 Cup Olive Oil
- 1/4 Cup Balsamic Vinegar
- 1 teaspoon Honey
- 1/2 Tablespoon Dijon Mustard
- 1/2 teaspoon Kosher Salt
- Fresh Ground Black Pepper to taste
Instructions
- Heat a gas stove to high heat and place the peppers directly on the heat. Turn occasionally until black and charred. Alternatively you can roast under the broiler in the oven.1 Red Bell Pepper
- Remove to a ziploc and seal to steam the peppers for 15-20 minutes. Remove the skins, seeds and stem and chop. Set aside.
- Whisk the dressing together and toss all ingredients in it except the spinach.1/4 Cup Pine Nuts, 1 Tablespoon Red Onions, 1/2 Cup Olive Oil, 1/4 Cup Balsamic Vinegar, 1 teaspoon Honey, 1/2 Tablespoon Dijon Mustard, 1/2 teaspoon Kosher Salt, Fresh Ground Black Pepper, Basil
- Heat the oven to broil and brush olive oil on the insides of the bread and toast in the oven slightly until browning begins. Rub with a sliced garlic clove and pile on the chicken and spinach!3 Cups Chicken, Ciabatta , Olive Oil, 2 Cloves Garlic, Spinach
Notes
This would be a great recipe to use leftover chicken or you could cook the chicken ahead of time and put it in the freezer to cut down on prep time.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 5g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 230mg | Potassium: 145mg | Fiber: 1g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 26mg | Calcium: 11mg | Iron: 1mg