Lunch

Chicken Salad with Roasted Red Peppers and Toasted Almonds is for Lunch.

Chicken Salad with Roasted Red Peppers and Toasted Almonds takes 30 minutes to prepare.

Chicken Salad with Roasted Red Peppers and Toasted Almonds takes 60 minutes to cook.

Chicken Salad with Roasted Red Peppers and Toasted Almonds makes 6 servings.

The ingredients for Chicken Salad with Roasted Red Peppers and Toasted Almonds are:

4 Boneless, skinless chicken breasts
4 Bay leaves
1 QT chicken stock
2 cloves garlic
1 C unsalted, toasted almonds, finely chopped
1/2 large red onion, chopped
1/2 C flat leaf parsley, chopped
1 8 oz. jar of roasted red peppers, or 2 roasted red peppers, skin, seeds and stem removed
3 T cider or sherry vinegar
1/2 C Extra Virgin Olive oil
salt & pepper to taste

Here is how you make Chicken Salad with Roasted Red Peppers and Toasted Almonds:

Put bay leaves and chicken stock in a pot with a lid and bring to a simmer. Add chicken breasts, return to a simmer. Cover the pot, turn off the heat and let the chicken steep in the broth for 30 minutes to one hour.While chicken is cooking, chop the other ingredients--garlic, almonds, onion, parsley and peppers. Add to a large bowl. Sprinkle a little salt over the mixture, add oil and vinegar. Toss to combine.When chicken is cooked, remove them from the stock and let them cool. (Save the stock for another use!) When cool enough to handle, shred into bite-sized pieces. Mix into the bowl with the rest of the ingredients and serve either chilled or at room temperature. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ANNIESEZ1.

The nutritional information for Chicken Salad with Roasted Red Peppers and Toasted Almonds is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 306.7

• Total Fat: 11.6 g
• Cholesterol: 94.6 mg
• Sodium: 746.9 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 3.6 g
• Protein: 41.6 g