Chicken Salad with Roasted Red Peppers

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 bead of greens tossed with a little olive oil and sprinkled with salt.
Chicken Salad with Roasted Red Peppers
Chicken Salad with Roasted Red Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

  • Kosher salt and black pepper

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

  • Mixed salad greens, for serving, optional

Directions

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. 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. Brown bag it with grapes!

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