Warm Chicken Salad with Peppers and Pine Nuts

Warm Chicken Salad with Peppers and Pine Nuts
1,062views
Makes:
8 servings
Prep:
25 mins
Bake:
14 mins 400°
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Warm Chicken Salad with Peppers and Pine Nuts

Ingredients
10
ounces ciabatta or crusty country bread, crust removed and torn or cut into 1-inch pieces
1
clove garlic, minced
1/4
cup olive oil
1
2 pound purchased roasted chicken
1
medium red sweet pepper, seeded and cut into thin strips
1
medium yellow sweet pepper, seeded and cut into thin strips
1/2
cup kalamata olives, pitted and halved
1/4
cup pine nuts
2
tablespoons olive oil
8
ounces arugula or mixed salad greens
1/2
cup fresh basil leaves, shredded
1/4
cup balsamic vinegar
1/4
cup olive oil
 
Salt
 
Ground black pepper

Directions

  1. Preheat oven to 400 degrees F. For croutons, in a medium bowl combine bread pieces and garlic. Drizzle with 1/4 cup oil; toss gently to coat. Transfer bread pieces to a 15x10x1-inch baking pan. Bake for 6 to 8 minutes or until bread is golden.
  2. Meanwhile, if chicken is no longer warm, heat according to package directions. Pull meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Place chicken in an extra-large serving bowl; add croutons.
  3. In the same baking pan combine sweet peppers, olives, and pine nuts. Drizzle with 2 tablespoons oil; toss gently to coat. Bake for 8 to 10 minutes or until sweet peppers are tender and nuts are toasted. Add pepper mixture to chicken mixture. Add arugula and basil, half at a time, to chicken mixture, tossing gently to combine.
  4. For dressing, in a small bowl whisk together vinegar and 1/4 cup oil until combined. Pour dressing over chicken mixture; toss gently to coat. Season to taste with salt and black pepper.

Nutrition Facts

(Warm Chicken Salad with Peppers and Pine Nuts)
    Per serving:
  • 446 kcal cal.,
  • 31 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 63 mg chol.,
  • 792 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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