Chicken Salad with Oka and Grilled Peppers

Chicken Salad with Oka and Grilled Peppers
  • 4 serving
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:15 Total Time


Add all
  • 2

    red peppers

  • 2

    yellow peppers

  • 4

    skinless, boneless chicken breasts

  • ground cumin

  • ground coriander

  • salt and pepper

  • 1/2 lb
    (225 g)

    canadian Oka, sliced

  • 1/3 cup
    (80 mL)

    chopped oil-packed sun-dried tomatoes, drained

  • 2 cups
    (500 mL)

    mixed lettuce

  • capers, drained

  • olive oil

  • balsamic vinegar


Preheat broiler. Cut peppers in half and broil, skin side up, on a cookie sheet until skin is slightly charred, checking frequently.

Remove peppers from oven, place in paper bag and let stand for 15 minutes. Remove from bag and slip off skins under cold water. Pat dry. Cut into strips.

Preheat oven to 375°F/190°C. Lightly season chicken with cumin, coriander, salt and pepper. With small knife, cut a pocket lengthwise in each chicken breast, without cutting through, to form pocket big enough for stuffing.

Stuff generously with slices of Oka and sun-dried tomatoes. Roll up chicken and wrap in parchment paper and place on a cookie sheet. Bake for 25 minutes.

Remove from oven and let stand for 10 minutes before removing paper.

Divide lettuce among 4 plates and arrange grilled pepper strips. Slice chicken rolls and arrange in centre of each plate. Top with capers and sprinkle with olive oil and balsamic vinegar.

Source: Metro / Photo: Producteurs Laitier du Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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