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: 237 milliliters unsalted, toasted almonds, finely chopped; 4 bay leaves; 4 skinless chicken breasts (about 2 lbs total); 1 quart chicken stock; 118 milliliters extra virgin olive oil; 2 garlic cloves, finely chopped; 118 milliliters parsley, chopped; 227 grams roasted red peppers (or one or two large red peppers, roasted, blackened skinless, stems and seeds removed); 1 larges red onion, chopped; 6 servings Salt and pepper to taste; 3 Tbsps sherry vinegar (can sub apple cider vinegar)

You can never have too many main course recipes, so give Chicken Salad With Roasted Bell Peppers And Toasted Almonds a try. This recipe makes 6 servings with 398 calories, 22g of protein, and 32g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have qtchicken stock, bay leaves, garlic cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.