Description
A refreshing grilled chicken salad topped with charred red peppers and a balsamic dressing.
Ingredients
Scale
- 1 Red Bell Pepper
- 1/4 Cup Pine Nuts (toasted)
- 1 Tablespoon Red Onions (diced)
- Basil (sliced, to taste)
- 1 Ciabatta (or baguette)
- 2 Tablespoons Olive Oil (for the bread)
- 2 Cloves Garlic
- 3 Cups Spinach
- 3 Cups Chicken (shredded, cooked)
- 1/2 Cup Olive Oil (for dressing)
- 1/4 Cup Balsamic Vinegar
- 1 teaspoon Honey
- 1/2 Tablespoon Dijon Mustard
- 1/2 teaspoon Kosher Salt
- Fresh Ground Black Pepper (to taste)
Instructions
- Heat a gas stove to high heat and place the peppers directly on the heat. Turn occasionally until black and charred. Alternatively, you can roast under the broiler in the oven.
- Remove to a ziploc and seal to steam the peppers for 15-20 minutes. Remove the skins, seeds and stem and chop. Set aside.
- Whisk the dressing together (olive oil, balsamic vinegar, honey, Dijon mustard, kosher salt, and black pepper) and toss all ingredients in it except the spinach.
- Heat the oven to broil and brush olive oil on the insides of the bread and toast in the oven slightly until browning begins. Rub with a sliced garlic clove and pile on the chicken and spinach.
Notes
- For added flavor, consider using roasted chicken for a deeper taste.
- Adjust the amount of basil and pepper according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg