Roasted Red Pepper Chicken And Avocado Salad Recipes

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

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.

Steps:

• Place bell peppers on a baking sheet. Broil, 4 to 5 inches from heat, 5 minutes on each side or until entire surface of each bell pepper is blistered and blackened slightly.
• Place pepper in a paper bag. Close bag and let cool 15 to 20 minutes.
• Once the peppers are cooled, cut the cores and remove. Cut peppers in half lengthwise in half.
• Peel off skin with paring knife and rinse until cold water to remove the seeds.
• Slice bell peppers into 1/2 inch strips and place in a shallow dish.
• Cut the avocados into 1/4 inch strips and add to the bell peppers.
• Sprinkle with shallots.
• In a small bowl, whisk together olive oil, garlic, lemon zest and juice. Pour over bell pepper mixture.
• Cover and refrigerate at least 1 hour before serving. Season to taste with salt and pepper.

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

Steps:

• Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.