Chicken Salad with Roasted Bell Peppers and Toasted Almonds

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Now here’s a twist on a summer chicken salad. This one is inspired by the flavors of Spain, with roasted bell peppers, toasted almonds, garlic and parsley. Chicken breasts are first gently poached in chicken stock, to help the chicken hold on to flavor. (You can easily re-use the stock for another recipe, just boil it down for ten minutes before chilling.) Serve with lettuce, on bread for a sandwich, or just as a side. Great for a summer potluck or picnic. Enjoy!

Chicken Salad with Roasted Bell Peppers and Toasted Almonds Recipe

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  • Cook time: 40 minutes
  • Yield: Serves 6.

Ingredients

  • 4 skinless chicken breasts (about 2 pounds total)
  • 4 bay leaves
  • 1 quart chicken stock
  • 2 garlic cloves, 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 Tbsp sherry vinegar (can sub apple cider vinegar)
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Method

1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.

2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.

3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.

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Links:

Chicken Salad with Lovage and Mustard Sauce - from The Perfect Pantry
Mediterranean Orzo and Chicken Salad - from Love and Olive Oil
Minty Moroccan Chicken Salad - from the Leftover Queen
Japanese Sesame Salad with Chicken, Cucumber and Carrots - from the House of Annie

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Showing 4 of 9 Comments

  • Andrea

    I made this with what I had on hand tonight and man was it delicious – thank you for introducing me to chicken salad without mayo and the process of steeping chicken!

    Mine had chicken breast, red onion, yellow bell pepper, basil from the garden, olive oil, cider vinegar and s&p to taste. Perfect light summer dinner with watermelon for dessert! Looking forward to leftovers tomorrow!

  • Christina Bollinger

    Just made this…in fact eating now. Delicious! The sherry vinegar works very well w/ the other ingredients and the toasted almonds add an excellent earthy crunch. Thanks Elise!

  • Nicki

    Made this last night and it was delicious. Although, I think I over cooked the chicken a bit (it was chewy). But it was my first ever steeping chicken. Better overcooked, than under. We ate are ours on tortillas topped with a little feta. Looking forward to the left overs tonight!

  • Sarah R-B

    Ditto on using leftover/rotisserie chicken and putting it over pasta — delicious quick lunch!

    Also good with mint, the only fresh herb we had on hand, (although I used a lot less than the parsley). Fresh herbs make everything better, don’t they?

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