Chicken Salad with Roasted Bell Peppers and Toasted Almonds
- 4 skinless chicken breasts (about 2 pounds total)
- 4 bay leaves
- 1 quart chicken stock
- 2 garlic cloves, finely chopped
- 1 cup unsalted, toasted almonds, finely chopped
- 1/2 large red onion, chopped
- 1/2 cup parsley, chopped
- 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
- 3 Tbsp sherry vinegar (can sub apple cider vinegar)
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Almonds, unsalted toasted (1 cup)
- Bay leaves (4)
- Parsley (1/2 cup)
- Red onion, large (1/2)
- Meat
- Chicken breasts, skinless (4)
- Canned Goods
Chicken stock (1 quart)
- Condiments
- Sherry vinegar (3 Tbsp)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra virgin (1/2 cup)
- Red peppers, roasted (1 8-ounce jar)
- Salt and pepper (1)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published July 30, 2011 (1 year ago).
234 people saved this recipe.
