ROASTED RED PEPPER SALAD
Steps:
- Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.
CHICKEN SALAD WITH ROASTED RED PEPPERS
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
ROASTED RED PEPPER SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
- Combine vegetables with dressing.
CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING
From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
- In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 375, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg
FETA CHICKEN SALAD
A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
Provided by CHELC44
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g
CURRIED CHICKEN SALAD WITH RED PEPPERS
This salad is perfect served on a lettuce leaf or out of a tupperware container at lunch in the break room.
Provided by Broke Guy
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop chicken, peppers and walnuts and place in a medium sized bowl.
- In a small bowl, combine mayo, olive oil and curry powder, mix well.
- Add mayo mixture to chicken mixture and stir until all ingredients are incorporated. Season with salt and pepper to taste.
- Serve chilled.
Nutrition Facts : Calories 235.9, Fat 16.4, SaturatedFat 2.7, Cholesterol 52.5, Sodium 54.6, Carbohydrate 3.3, Fiber 1.5, Sugar 1, Protein 19
CHICKEN AND FRISéE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS, AND MANCHEGO
Categories Salad Cheese Chicken Leafy Green Nut Pepper Quick & Easy Lunch Goat Cheese Almond Bell Pepper Spring Shower Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
- Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
- **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese. *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).
ROASTED RED PEPPER CHICKEN AND AVOCADO SALAD
No need to roast the red peppers for this refreshing chicken and avocado salad-that flavor comes with the dressing!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Toss avocados with lemon juice in large salad bowl. Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.
- Add dressing; toss to coat.
- Sprinkle with croutons. Serve immediately.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CURRIED CHICKEN SALAD WITH GRAPES AND RED PEPPERS
This is a wonderfully easy and delicious chicken salad sandwich. The grapes add a nice sweetness and the red peppers and onions add a nice flavor. I served it on two halves of a whole wheat roll with mustard and barbecue sauce.
Provided by Reddyrat
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Saute the red bell pepper and onion in a skillet over medium heat until soft (about ten minutes). I made these the day before.
- Mix all ingredients.
- Serve (you may want to chill it in the refrigerator for awhile).
Nutrition Facts : Calories 402.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 115.5, Sodium 425.1, Carbohydrate 19.6, Fiber 1.8, Sugar 14.5, Protein 36.2
ROASTED RED PEPPER SALAD
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
- Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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