Roasted Pepper and Chicken Salad
A substantial Mediterranean-style salad with oven-roasted red peppers, pan-cooked chicken, crisp vegetables, feta, and lemon-Dijon dressing.
Instructions
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Step 1
Preheat the oven to 220°C.
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Step 2
Spread the red bell peppers on the baking sheet. Toss with 1 tbsp (15 ml) olive oil, ⅛ tsp (1 gr) salt, and ¼ tsp (0.5 gr) black pepper.
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Step 3
Roast until tender and browned at the edges, turning once halfway through. Set aside to cool slightly.
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Step 4
Heat 1 tbsp (15 ml) olive oil in the frying pan over medium heat.
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Step 5
Season the chicken with ½ tsp (3 gr) salt and ½ tsp (1 gr) black pepper. Add it to the pan and cook for about 6 minutes per side, until the thickest part reaches 74°C.
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Step 6
Transfer the chicken to the chopping board and let it rest before slicing.
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Step 7
Whisk 1 tbsp (15 ml) olive oil with the lemon juice, Dijon mustard, honey, garlic, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper.
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Step 8
Combine the romaine, cucumber, cherry tomatoes, red onion, and parsley in the large mixing bowl.
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Step 9
Add the roasted peppers, sliced chicken, feta, and dressing to the salad. Toss gently and serve.
Nutrition (Estimated)
Food safety
Caution: moderate
Keep raw chicken separate from salad ingredients and sanitize contacted surfaces. Refrigerate leftovers within 2 hours and use within 3 days.
Risk factors
- raw poultry
- cooked chicken served at room temperature
- fresh produce