Warm
Chicken Salad with Roasted Red Pepper Dressing
by Linda Spaulding Serves 4
1-10 oz. skinless
boneless chicken breast, pounded to 1/4" thickness
1 medium yellow onion, sliced
1/4 cup chicken broth
1 tbsp. red wine vinegar
Pinch of salt
3 cups arugula leaves, torn (if you can't find arugula, use another type
of lettuce)
3 garlic gloves, chopped
2 medium red bell peppers, sliced, seeded
1 tsp. olive oil
1 tsp. fresh rosemary, chopped
1/4 tsp. freshly ground black pepper
3 cups red leaf lettuce torn
After pounding chicken,
rub with 1/3 of the garlic and then place in an airtight container and
refrigerate for at least 1 hour. Preheat oven to 400 degrees.
Dressing: In
a 2-quart casserole dish, combine bell peppers, onion, the remaining garlic,
and olive oil; roast for 25 minutes. Stir in chicken broth, 1/4 cup of
water and the rosemary. Cover and roast another 20 minutes until tender.
Let cool slightly. Place mixture in a food processor, add vinegar and
1/2 of the pepper; puree until smooth.
Chicken: In
a skillet sprayed with olive oil, cook chicken over medium-high heat about
4-5 minutes until golden brown. Sprinkle with salt and remaining pepper.
Turn the chicken and cook an additional 4 - 5 minutes or until cooked
all the way through. Place cooked chicken on a cutting board and let it
rest for about 5 minutes, then cut into pieces.
Serving your chicken
salad: On a large platter, combine mixed lettuce and arugula. Spread
chicken over the top of the lettuce mixture and drizzle with dressing.
Each serving provides
140 calories, 18 g protein, 4 g fat, 8 g carbohydrates. Enjoy!
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