Warm Spanish Chicken Salad
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 280 |
| pro | 20 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 48 mg |
| sodium | 487 mg |
| potassium | 607 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 12 |
| vit A | 32 |
| vit C | 137 |
| folate | 40 |
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp extra-virgin olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 each sweet red and green pepper, cut into 3/4-inch wide strips
- 6 cups loosely packed mixed baby salad greens.php">greens
- 1/2 cup thinly sliced sweet onions
- 1/3 cup quartered pimento stuffed green olives
- 1/4 cup toasted slivered almonds
- 1/4 cup crumbled feta cheese
- Sherry Vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
Preparation
In bowl, toss together chicken, oil, paprika, salt and pepper; transfer to foil-lined baking sheet. Add red and green peppers; bake in 375°F (190°C) oven until peppers are tender and chicken is no longer pink inside, about 35 minutes. Let chicken cool enough to handle; thinly slice crosswise.
In large bowl, combine salad greens, onion, olives, almonds, chicken and peppers.
Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; pour over salad and toss to coat. Sprinkle with feta cheese.
More chicken salad recipes:
In large bowl, combine salad greens, onion, olives, almonds, chicken and peppers.
Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; pour over salad and toss to coat. Sprinkle with feta cheese.
More chicken salad recipes:
- Almond Chicken Salad
- Pesto Chicken Salad
- Chicken Pasta Salad
- Sesame Chicken Salad
- Chicken-Asparagus Salad
Source : Canadian Living Magazine: October 2009
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