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.

Photography Credit: 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 Recipe

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


  • 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


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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Showing 4 of 9 Comments / Reviews

  • MeganS

    Hi! Long time lurker, first time comment. I already had the chicken breast in the freezer, all I needed were the roasted peppers and parsley. I halved the recipe since I cook for two. I poached two chicken breasts for 30 minutes and prep was so easy! I melted Swiss cheese and toasted some wheat bread to go with the salad. Me and my boyfriend pretty much devoured our sandwiches! This is great!

  • Judith

    I often made a cool summer chicken salad for very hot days. I poach chicken on a cooler evening and store it in the fridge. On hot days, I shred the chicken, make a vinaigrette, add canned mandarin segments, scallions or red onions, leftover grilled vegetables, whatever else looks good, some fresh torn up romaine and voila! Dinner is done and all I’ve done is rummage in the fridge and rinse some lettuce leaves. Sometimes I add some Thai fish sauce (balance the flavors with a couple pinches of sugar), and peanuts instead of almonds. Adding fresh herbs is also wonderful and fresh and makes each bite taste different. The possibilities are endless!

  • rossella

    I added sun-dried tomatoes (re-hydrated in some warm water and a dash of apple vinegar) and it worked out really good. Substituted the vinegar in the seasoning with balsamic apple vinegar from Trentino. Terrific! :)

  • Francesca

    Just made it, with the shredded half of a rotisserie chicken. It is delicious, and so colorful!

  • Lauren

    Awesome! I used grilled chicken, subbed leftover pecans for almonds, and added artichokes. My new favorite lunch.

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Chicken Salad with Roasted Bell Peppers and Toasted Almonds