Roast Chicken Salad with Yellow Bell Pepper & Lemon Slices

Name: Roast Chicken Salad with Yellow Bell Pepper & Lemon Slices
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 lemons; 3 Tbsps fresh marjoram leaves; 3 Tbsps extra-virgin olive oil; 198 grams parmigiano-reggiano, cut into 1/8-inch-thick shards; 473 milliliters skinless roast chicken, shredded; 4 servings salt & pepper, as needed

Roast Chicken Salad with Yellow Bell Pepper & Lemon Slices might be just the main course you are searching for. One portion of this dish contains about 35g of protein, 33g of fat, and a total of 463 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have lemons, marjoram leaves, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Using a sharp paring knife, trim off top and bottom of lemons. Stand fruit on end and carefully cut the peel and white pith from flesh, following curve of fruit from top to bottom. Trim away any remaining pith.

Ingredients you will need

Lemon

Fruit

Equipment you will use

Knife

Cut each section away from membranes, cutting as close to membranes as you can. If thye are very large cut the fruit pieces in half crosswise and place them in a large bowl. To the bowl, add shredded chicken, bell peppers and cheese.

Ingredients you will need

Shredded Chicken