CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
ROASTED RED PEPPER CHICKEN AND AVOCADO SALAD
No need to roast the red peppers for this refreshing chicken and avocado salad-that flavor comes with the dressing!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Toss avocados with lemon juice in large salad bowl. Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.
- Add dressing; toss to coat.
- Sprinkle with croutons. Serve immediately.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
CHICKEN AND FRISéE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS, AND MANCHEGO
Categories Salad Cheese Chicken Leafy Green Nut Pepper Quick & Easy Lunch Goat Cheese Almond Bell Pepper Spring Shower Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
- Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
- **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese. *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).
BEST CHICKEN SALAD EVER
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g
ROASTED CHICKEN SALAD
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
- Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
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- Preheat the oven to 425°F. Line a sheet pan with a piece of foil. Pat the chicken breasts dry and place onto the pan, skin-side up, with the red peppers alongside them, cut-side down. Coat both the chicken and peppers with olive oil on all sides. Season well with kosher salt and freshly cracked black pepper. Roast for 35 minutes on the top rack, or until the chicken is golden and cooked through.
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- Remove the chicken and peppers from the oven. Let cool until able to handle. Remove the meat from the chicken and shred into small pieces using your hands or two forks. Remove and discard the skins from the red peppers, and then cut the peppers into 1” pieces.
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