Roasted Pepper and Chicken Salad

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

  1. Step 1

    Preheat the oven to 220°C.

    Cookware: oven

  2. 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.

    Ingredients used: 1.0 gr Fine Salt, 0.5 gr Ground Black Pepper, 15.0 ml Olive Oil, 3.0 piece Red Bell Pepper

    Cookware: baking sheet

  3. Step 3

    Roast until tender and browned at the edges, turning once halfway through. Set aside to cool slightly.

    Timer: 20 min (fixed)

    Cookware: baking sheet, oven, tongs

  4. Step 4

    Heat 1 tbsp (15 ml) olive oil in the frying pan over medium heat.

    Timer: 1 min (fixed)

    Ingredients used: 15.0 ml Olive Oil

    Cookware: frying pan

  5. 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.

    Timer: 12 min (fixed)

    Ingredients used: 600.0 gr Chicken Breast, 3.0 gr Fine Salt, 1.0 gr Ground Black Pepper

    Cookware: frying pan, instant-read thermometer, tongs

  6. Step 6

    Transfer the chicken to the chopping board and let it rest before slicing.

    Timer: 5 min (fixed)

    Cookware: Chef Knife, Chopping board

  7. 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.

    Ingredients used: 10.0 gr Dijon Mustard, 2.0 gr Fine Salt, 1.0 piece Garlic, 0.5 gr Ground Black Pepper, 10.0 gr Honey, 30.0 ml Lemon Juice, 15.0 ml Olive Oil

    Cookware: Small Mixing Bowl, whisk

  8. Step 8

    Combine the romaine, cucumber, cherry tomatoes, red onion, and parsley in the large mixing bowl.

    Ingredients used: 250.0 gr Cherry Tomato, 1.0 piece Cucumber, 15.0 gr Parsley, 1.0 piece Red Onion, 200.0 gr Romaine Lettuce

    Cookware: Large Mixing Bowl

  9. Step 9

    Add the roasted peppers, sliced chicken, feta, and dressing to the salad. Toss gently and serve.

    Ingredients used: 120.0 gr Feta Cheese

    Cookware: Large Mixing Bowl, tongs

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