Thursday, May 13, 2010

Spanish Chicken Salad

When the weather is warm, this is a great salad to serve for dinner. Using leftover Orange Roasted Chicken is a great way to stretch out a meal so you cook once, have dinner twice! I omitted the olives (we don't like them) and almonds (I'm allergic), but you can add them if you wish.

Adapted from Grow it, Eat it! Canadian Living 2010

2 boneless skinless chicken breasts
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp each salt and pepper
1 each sweet red and green pepper, cut into 3/4 inch pieces
6 cups mixed greens (I used arugula and green leaf lettuce)
1/2 cup very thinly sliced onion
1/3 cup quartered pimento stuffed green olives
1/4 cup toasted slivered almonds
1/4 cup crumbled feta cheese


2 tbsp olive oil
1 tbsp sherry vinegar
1/2 tsp dijon mustard
pinch of each salt, sugar, and pepper

In a bowl, drizzle the pieces of chicken with olive oil and season with the salt, pepper, and paprika. Toss. Spread onto a foil lined baking sheet. Add the peppers, and bake at 375 F for about 35 minutes or until the chicken is cooked through and the peppers are tender.

Allow to cool.

Meanwhile, toss together the greens, onions, feta, almonds, and olives. Set aside.

Whisk together the vinaigrette ingredients in a small bowl; set aside.

When the chicken and peppers are cooked and have cooled to room temperature, toss them with the greens mixture, then drizzle over the dressing and toss again until everything is well coated.

(Variation: omit chicken breasts. Use about 1 1/2-2 cups leftover Orange Baked Chicken, chopped into 1 inch pieces. Continue to toss the peppers with a drizzle of olive oil, salt, pepper, and paprika before baking in the oven. Warm the leftover chicken up to room temperature in the microwave before tossing with the greens)
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