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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
2 red peppers 2 yellow peppers 4 skinless, boneless chicken breasts ground cumin ground coriander 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
1 Vote
  • Gluten-free
4
serving
0:30
Preparation
0:35
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bright & balanced

Bright & balanced

A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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