Chicken Salad with Roasted Red Peppers

By mimikd

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.

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

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.

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!