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 notes

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