Chicken Salad with Roasted Bell Peppers and Toasted Almonds

A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.

Chicken Salad with Roasted Bell Peppers
Elise Bauer

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

Cook Time 40 mins
Total Time 40 mins
Servings 6 servings


  • 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 1 or 2 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


  1. Simmer chicken breasts in stock:

    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. Simmer for one minute. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.

  2. Prep other ingredients, toss with oil and vinegar:

    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. Shred chicken, mix with the rest of the ingredients:

    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.

Chicken Salad with Roasted Bell Peppers
Elise Bauer


Mediterranean Orzo and Chicken Salad - from Love and Olive Oil

Nutrition Facts (per serving)
516 Calories
36g Fat
15g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 516
% Daily Value*
Total Fat 36g 46%
Saturated Fat 5g 25%
Cholesterol 73mg 24%
Sodium 457mg 20%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 34g
Vitamin C 71mg 354%
Calcium 95mg 7%
Iron 3mg 15%
Potassium 652mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.