Roasted Pepper and Chicken Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- Ingredients
- 4 grilled, boneless, skinless Chicken breasts (halves)
- 1 ½ cups roasted Red pepper (drained)
- 3 Tbsps Caper (drained)
- ½ cup minced Red onions
- fresh thyme (finely chopped; plus extra sprigs to garnish)
- For Dressing
- 2 Tbsps minced Red onions
- ½ cup fresh Basil (chopped)
- 3 Tbsps fresh lemon juice
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ cup good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cut the grilled chicken and roasted red peppers into bite-sized pieces. Place chicken and roasted red peppers in a large bowl, add capers, red onion and fresh thyme. Toss to mix. Set aside.
2.
For Dressing:
3.
In the bowl of a food processor fitted with a steel blade, combine red onion and basil, pulse to mix. Add lemon juice, vinegar and Dijon mustard, pulse for 20 to 30 seconds. With the food processor running, slowly add the olive oil through the feed tube and process for 1 to 2 minutes, or until well blended. Season with salt and pepper.
4.
Drizzle most of the dressing over the grilled chicken and red pepper mixture, tossing to fully coat. Chill and serve cold. Drizzle with remaining dressing just prior to serving. Garnish with fresh thyme sprigs. Serve.
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