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Chicken Salad with Roasted Bell Peppers and Toasted Almonds
Chicken Salad with Roasted Bell Peppers and Toasted Almonds
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Cook Time:
40 minutes
Total Time:
40 minutes
Elevate chicken salad with poached chicken, roasted red peppers, toasted almonds, garlic, and parsley for a delicious twist.
Ingredients:
  • 4 skinless chicken breasts (about 2 pounds total)
  • 4 bay leaves
  • 1 quart chicken stock
  • 2 cloves garlic, finely chopped
  • 1 cup unsalted, toasted almonds, finely chopped
  • 1/2 large red onion, chopped
  • 1/2 cup parsley, chopped
  • 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
  • 3 tablespoons sherry vinegar (can sub apple cider vinegar)
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
Instructions:
  • In a lidded pot, bring chicken stock and bay leaves to a gentle simmer. Add chicken breasts, cover, and simmer for 1 minute. Turn off heat, cover, and let chicken steep in the flavorful stock for 30 minutes to an hour.
  • Prepare additional ingredients and dress them: While the chicken is cooking, finely chop garlic, almonds, onion, parsley, and roasted red bell peppers. Place them in a large bowl, sprinkle with salt, and drizzle with oil and vinegar. Mix everything together.
  • Once the chicken breasts are cooked, remove them from the stock and allow them to cool. Shred the chicken into bite-sized pieces by hand, then mix it with the remaining ingredients. Serve chilled or at room temperature.

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