Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Name: Chicken Salad with Roasted Bell Peppers and Toasted Almonds
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 skinless chicken breasts (about 2 pounds total); 4 bay leaves; 946 milliliters chicken stock; 2 garlic cloves, finely chopped; 237 milliliters unsalted, toasted almonds, finely chopped; 1 larges red onion, chopped; 118 milliliters parsley, chopped; 227 grams roasted red peppers (or one or two large red peppers, roasted, blackened skinless, stems and seeds removed); 3 Tbsps sherry vinegar (can sub apple cider vinegar); 118 milliliters extra virgin olive oil; 1 serving Salt and pepper to taste

If you have approximately 40 minutes to spend in the kitchen, Chicken Salad with Roasted Bell Peppers and Toasted Almonds might be an amazing gluten free, dairy free, paleolithic, and primal recipe to try. This recipe covers 33% of your daily requirements of vitamins and minerals. This main course has 541 calories, 42g of protein, and 36g of fat per serving. This recipe serves 6. Head to the store and pick up chicken breasts, two peppers, extra virgin olive oil, and a few other things to make it today. Users who liked this recipe also liked Chicken Salad with Toasted Almonds, Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers, and Calamari, Roasted Bell Peppers and Pickled Grilled Red Onions Salad.

Instructions

Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.

Ingredients you will need

Stock

Bay Leaves

Equipment you will use

Pot

Add the chicken breasts to the pot. Return the stock to a simmer. Simmer for one minute. Cover the pot. Turn off the heat.

Ingredients you will need

Chicken Breast

Stock

Equipment you will use

Pot

Let the chicken steep in the stock for 30 minutes to an hour.

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Whole Chicken

Stock

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.

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Roasted Red Peppers

Almonds

Whole Chicken

Parsley

Vinegar

Garlic

Onion

Cooking Oil

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Bowl

Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.

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Vinegar

Salt

Cooking Oil

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.

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Chicken Breast

Whole Chicken

Stock

When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand.

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Chicken Breast

Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.

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Chicken Pieces