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.

  • 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 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.