Name: Chicken Salad with Roasted Red Peppers
Prep time: 15 minutes
Yield: Makes 4 servings
Ingredients: 2 teaspoons Dijon mustard; 1 teaspoon white wine or sherry vinegar; 1/2 garlic clove, minced; 2 tablespoons extra virgin olive oil, plus extra, if desired; 1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat); 1 stalk celery, chopped; 3 tablespoons chopped roasted red bell peppers; 1 tablespoon chopped chives; Coarse sea salt or kosher salt and freshly ground black pepper; Whole wheat bread or crusty white bread, for serving, optional; Mixed salad greens, for serving, optional

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson.

Dressed with roasted red peppers, olive oil, mustard, and garlic instead of the usual bland mayonnaise, this chicken salad packs a punch. It's great made into a sandwich for lunch at the office. Or if bread isn't on your menu, serve the chicken salad on a bed of greens tossed with a little olive oil and sprinkled with salt.

Recipe information

Yield
Makes 4 servings

Ingredients

2 teaspoons Dijon mustard

1 teaspoon white wine or sherry vinegar

1/2 garlic clove, minced

2 tablespoons extra virgin olive oil, plus extra, if desired

1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)

1 stalk celery, chopped

3 tablespoons chopped roasted red bell peppers

1 tablespoon chopped chives

Coarse sea salt or kosher salt and freshly ground black pepper

Whole wheat bread or crusty white bread, for serving, optional

Mixed salad greens, for serving, optional

Preparation

Step 1
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.
Step 2
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.
Step 3
Brown-bag it with: grapes

TagsSalad American Chicken Poultry Bell Pepper Vegetable Chive Herbs & Spices Leafy Greens Main Lunch Dinner Dairy Free Keto Nut Free Quick Easy 30 Minutes or Less Weeknight Meals No-Cook Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes