Chicken And Frisée Salad With Roasted Red Peppers Toasted Almonds And Manchego Recipes

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CHICKEN MANCHEGO



Chicken Manchego image

Make and share this Chicken Manchego recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

5 ounces manchego cheese or 1 cup manchego cheese
1/2 cup roasted red pepper
2 teaspoons lemon zest
3 tablespoons slivered almonds (optional)
4 tablespoons olive oil, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons lemon pepper seasoning

Steps:

  • Dice cheese and red peppers into small bite-size pieces.
  • Zest/grate lemon peel (no white).
  • Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend.
  • Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees.
  • Slice chicken; top with cheese mixture and serve.

Nutrition Facts : Calories 350.5, Fat 18.7, SaturatedFat 3, Cholesterol 127.1, Sodium 761.1, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 42.4

CHICKEN SALAD WITH ROASTED RED PEPPERS



Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories     Chicken     Garlic     Leafy Green     Herb     Mustard     Pepper     Vegetable     No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Steps:

  • 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
  • 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
  • Brown-bag it with: grapes

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