Warm Chicken Salad with Peppers and Pine Nuts
While this warm chicken salad recipe with peppers, pine nuts, and a simple balsamic vinaigrette calls for chicken (naturally), it would also be a wonderful place to put leftover turkey or steak to good use, too. Pick your favorite protein and try this healthy salad for dinner tonight.
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Warm Chicken Salad with Peppers and Pine Nuts
Directions
- 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.
- 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.
- 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.
- 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 ,
- 31 g fat
- (6 g sat. fat ,
- 3 g polyunsaturated fat ,
- 14 g monounsaturated fat ),
- 63 mg chol. ,
- 792 mg sodium ,
- 25 g carb. ,
- 2 g fiber ,
- 5 g sugar ,
- 19 g pro.