Chicken Salad with Roasted Bell Peppers and Toasted Almonds

• Ready in 40m

• Serves 6

• 413 calories

• 13.81g carbs

Chicken Salad with Roasted Bell Peppers and Toasted Almonds is a gluten free, dairy free, paleolithic, and primal recipe with 6 servings. One serving contains 414 calories, 42g of protein, and 21g of fat. For $3.04 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Several people really liked this main course. 876 people have made this recipe and would make it again. This recipe from Simply Recipes requires salt and pepper, bay leaves, parsley, and garlic cloves. From preparation to the plate, this recipe takes approximately 40 minutes.

11 ingredients

1. 4 chicken breasts
2. 4 bay leaves
3. 1 qt chicken stock
4. 2 garlic cloves
5. 1 cup almonds
6. 1/2 large onion
7. 1/2 cups parsley
8. 8 oz roasted peppers
9. 3 tbsps sherry vinegar
10. 1/2 cups extra virgin olive oil
11. 6 servings salt and pepper

Instructions

1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.
2. Add the chicken breasts to the pot. Return the stock to a simmer. Simmer for one minute. Cover the pot. Turn off the heat.
3. Let the chicken steep in the stock for 30 minutes to an hour.
4. Prep other ingredients, toss with oil and vinegar: While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl.
5. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
6. Shred chicken, mix with the rest of the ingredients: When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool.
7. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand.
8. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.