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Warm Salad of Greens and Chicken https://www.metro.ca/userfiles/image/recipes/salade-tiede-verdures-poulet-7018.jpg PT30M PT35M PT1H05M
DressingIn a bowl, whisk dressing ingredients together until blended. Set aside. (Dressing can be made ahead and covered. It will keep up to 1 week in the refrigerator.SaladPreheat oven to 375°F (190°C). In a bowl, blend oil, paprika, salt and pepper. Add chicken and peppers, turning them gently until thoroughly coated. Transfer chicken and peppers to a baking dish and bake about 35 minutes or until the chicken shows no pink and the peppers are roasted. Cool a little and slice diagonally.In a large bowl, mix greens, onion, olives, almonds, chicken and peppers. Add dressing and toss gently. Sprinkle with crumbled feta.
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salad of greens and chicken 1 Tbsp. (15 mL) olive oil 1/2 tsp. (2 mL) paprika 1/4 tsp. (1 mL) Salt 1/4 tsp. (1 mL) fresh ground pepper 3/4 lb (375 g) boneless chicken breast (approximately 2) 1 red pepper, cut into strips 1 green pepper, cut into strips 6 cups (1 1/2 L) mixed greens (mesclun) 1/2 cup (125 mL) thinly sliced sweet onion 1/3 cup (80 mL) sliced stuffed green olives 1/4 cup (60 mL) toasted sliced almonds 1/4 cup (60 mL) crumbled feta cheese
Warm Salad of Greens and Chicken

Warm Salad of Greens and Chicken

Rate this recipe
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4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • sherry dressing

  • 1/4 cup
    (60 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    sherry vinegar or red wine vinegar
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  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1
    pinch of salt
  • 1
    pinch of fresh ground pepper
  • 1
    pinch of sugar

  • salad of greens and chicken
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1/2 tsp.
    (2 mL)
    paprika
  • 1/4 tsp.
    (1 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    fresh ground pepper
  • 3/4 lb
    (375 g)
    boneless chicken breast (approximately 2)
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  • 1
    red pepper, cut into strips
  • 1
    green pepper, cut into strips
  • 6 cups
    (1 1/2 L)
    mixed greens (mesclun)
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  • 1/2 cup
    (125 mL)
    thinly sliced sweet onion
  • 1/3 cup
    (80 mL)
    sliced stuffed green olives
  • 1/4 cup
    (60 mL)
    toasted sliced almonds
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  • 1/4 cup
    (60 mL)
    crumbled feta cheese
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Imprimer ma sélection

Preparation

Dressing

In a bowl, whisk dressing ingredients together until blended. Set aside. (Dressing can be made ahead and covered. It will keep up to 1 week in the refrigerator.

Salad

Preheat oven to 375°F (190°C). In a bowl, blend oil, paprika, salt and pepper. Add chicken and peppers, turning them gently until thoroughly coated. Transfer chicken and peppers to a baking dish and bake about 35 minutes or until the chicken shows no pink and the peppers are roasted. Cool a little and slice diagonally.

In a large bowl, mix greens, onion, olives, almonds, chicken and peppers. Add dressing and toss gently. Sprinkle with crumbled feta.

Source : Coup de Pouce

Legal Notice

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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