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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
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.
4
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) 2 boneless chicken breasts 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
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    sherry vinegar or red wine vinegar
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1 pinch
    Salt
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    1 kg, 66 g SELECTED VARIETIES

  • 1 pinch
    fresh ground pepper
  • 1 pinch
    sugar
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    paprika
  • 1/4 tsp.
    (1 mL)
    Salt
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    AURORA SEA SALT OR BOUILLON CUBES

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    1 kg, 66 g SELECTED VARIETIES

  • 1/4 tsp.
    (1 mL)
    fresh ground pepper
  • 3/4 lb
    (375 g)
    2 boneless chicken breasts
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    15.41/kg

  • 1
    red pepper, cut into strips
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    MINI SWEET PEPPERS

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    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

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    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 1
    green pepper, cut into strips
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    MINI SWEET PEPPERS

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    227 g PRODUCT OF MEXICO

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    3 PK PRODUCT OF MEXICO

  • 6 cups
    (1 1/2 L)
    mixed greens (mesclun)
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    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

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  • 1/2 cup
    (125 mL)
    thinly sliced sweet onion
  • 1/3 cup
    (80 mL)
    sliced stuffed green olives
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    UNICO CANNED OLIVES

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    375 ml SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    toasted sliced almonds
  • 1/4 cup
    (60 mL)
    crumbled feta cheese
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

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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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