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Chicken Salad with Oka and Grilled Peppers https://www.metro.ca/userfiles/image/recipes/salade-poulet-fromage-oka-poivrons-grilles-3560.jpg PT30M PT35M PT1H15M
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.
4
4 1 4 4
2 red peppers 2 yellow peppers 4 skinless, boneless chicken breast 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
Chicken Salad with Oka and Grilled Peppers

Chicken Salad with Oka and Grilled Peppers

Rate this recipe
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  • Gluten-free
4
serving
0:30
Preparation
0:35
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    red peppers
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 2
    yellow peppers
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


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    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 4
    skinless, boneless chicken breast
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    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


    FRESH STUFFED CHICKEN BREAST

    FRESH STUFFED CHICKEN BREAST

    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg



  • ground cumin
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  • ground coriander
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    CLUB HOUSE SPICE BAG

    Buy 3 or more $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.



  • 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
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    3 PK PRODUCT OF YUMA, ARIZONA, U.S.A.


    AVOCADOS

    AVOCADOS

    $2.99 ea.

    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO



  • capers, drained

  • olive oil

  • balsamic vinegar
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    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


Imprimer ma sélection

Preparation

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

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