Chicken And Frisée Salad With Roasted Red Peppers Toasted Almonds And Manchego Recipes

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CHICKEN AND FRISéE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS, AND MANCHEGO



Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego image

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

2 tablespoons (1/4 stick) unsalted butter
1/2 cup sliced almonds
1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)*
1 small shallot, minced
2 tablespoons Sherry wine vinegar
6 tablespoons extra-virgin olive oil
1 large head of frisée (about 8 ounces), torn into bite-size pieces
1/2 cup drained roasted red peppers from jar, cut into thin strips
1 3-pound purchased chicken, meat torn into bite-size pieces
2 ounces shaved Manchego cheese (about 1/2 cup)

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).

CHICKEN SALAD WITH ROASTED RED PEPPERS



Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories     Chicken     Garlic     Leafy Green     Herb     Mustard     Pepper     Vegetable     No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

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

CHICKEN SALAD WITH PIQUILLO PEPPERS, ALMONDS, AND SPICY GREENS



Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens image

Provided by Molly Stevens

Categories     Chicken     Leafy Green     Herb     Mustard     Nut     Onion     Pepper     Dinner     Lunch     Almond     Arugula     Escarole     Watercress     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
1 cup thinly sliced green onions
1/3 cup plus 3 tablespoons slivered almonds, toasted
4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
1/2 cup chopped fresh basil

Steps:

  • Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
  • Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
  • Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

CHICKEN WITH ROASTED RED PEPPERS



Chicken with Roasted Red Peppers image

Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella.

Provided by DARLA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 4h25m

Yield 4

Number Of Ingredients 4

4 skinless, boneless chicken breast halves
2 cups Italian-style salad dressing
1 (16 ounce) jar roasted red bell peppers, drained and patted dry with paper towels
4 slices mozzarella cheese, 1/4 inch thick

Steps:

  • Place the chicken breasts into a 1-gallon plastic zipper bag; pour in the Italian dressing. Squeeze air out of the bag, and seal. Refrigerate 4 to 6 hours to marinate.
  • Pour the dressing into a large skillet over medium heat, and bring to a boil. Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil; place the chicken breasts onto the foil-lined sheet. Place a generous layer of roasted red peppers on each chicken breast; top with a slice of cheese. Broil the chicken until the cheese is browned and bubbling, 1 to 2 minutes.

Nutrition Facts : Calories 579.2 calories, Carbohydrate 19 g, Cholesterol 85.1 mg, Fat 41.3 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 9.1 g, Sodium 2582.9 mg, Sugar 13.2 g

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