Here is one of my new favorite lunch time salads.  Since going Paleo, a little over a month now, I find myself in the kitchen a lot during the weekends planning my lunches for the week.  Of course towards the end of the week the cabinets are a bit bare and the only option left is a spinach salad, you know the typical salad…great but boring!  I needed a little change this week which meant I needed several lunch options to avoid the spinach salad come Thursday and Friday.  This weekend I got in the kitchen and got creative.  For example, this salad came about by looking in my refrigerator to see what I had and what I could make.  Sometimes these can be a hit or a miss.  Luckily in the case of this chicken salad it was a hit.  The roasted peppers add a slight sweetness to the salad and the almonds add a slight crunch.  The best of both worlds.  The dressing I adapted from my Chicken Salad with Peas and Herb Vinaigrette, one of my first recipes on the blog, but I changed it up to make it Paleo.  So no honey, no rice vinegar, no honey mustard, etc.  The dressing turned out great and it was the perfect balance with the other ingredients in the salad.  For a fun idea to serve the chicken salad, you can cut an avocado in half removing the pit and place a scoop of salad carefully in the hole where the pit was.  I saw this idea in the Food Network magazine a few months ago and knew I had to try it.  Yum!  Of course that is totally optional.  I have also made “wraps” out of the salad by wrapping it in lettuce leaves.  Another option to enjoy the salad.  I have to say this was meant for this weeks lunch but I found it hard not to eat the whole thing this weekend.  I hope you enjoy it as much as I have!

And just a note to all those that were in the path of Irene this weekend.  I hope you and your family weathered it out ok and there wasn’t too much damage to your homes and towns.  It was hard seeing some of the images over the weekend as I know first hand what a hurricane/tropical storm can be like.  Thoughts are with you all!

Chicken Salad with Roasted Bell Peppers in Avocado Cups

Print Recipe

4 skinless chicken breasts (about 2 pounds total)

4 bay leaves

1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)

2 garlic cloves, finely chopped

1/2 cup unsalted, roasted almonds, finely chopped

1/2 large red onion, diced

1/2 a bunch asparagus, roasted and diced into small pieces**

1/4 cup fresh basil, chopped

1/4 cup fresh parsley chopped

2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*

salt and pepper to taste

Mustard Herb Dressing:

1/3 cup fresh parsley, tightly packed

1/3 cup fresh basil, tightly packed

2 tablespoons apple cider vinegar

1 tablespoon gluten-free Dijon mustard

1 teaspoon minced garlic

1/4 teaspoon sea salt

1/4 cup extra-virgin olive oil

fresh ground pepper to taste

Instruction:

*To Roast Bell Peppers:

Preheat oven to 45o degrees.  Line a baking sheet with foil and spray with coconut oil, set aside.  Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up.  Bake peppers for 15 to 20 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper. Yummy!
**To roast asparagus, toss asaragus in a little olive oil and season with a little salt and pepper.  Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast.  Remove and allow to cool before cutting into small pieces.

For Chicken Salad:

Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  Add the chicken breasts to the pot.  Return the broth to a simmer.  Cover the pot.  Turn off the heat.  Let the chicken steep in the stock for 30 minutes to an hour.

While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.

When the chicken breasts are cooked, remove them from the broth and let them cool.  When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  While food processor is running slowly add olive oil in a small drizzle.  You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  Add fresh ground pepper to taste.

Add dressing to chicken salad and toss to combine.

Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside. 

Makes about 6 to 8 servings of salad

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29 Responses to Chicken Salad with Roasted Bell Pepper in Avocado Cups

  1. Katrina says:

    This is brilliant! That avocado looks mad good. Yum.

  2. [...] 6, 2011 by The Foodee Chicken Salad with Roasted Bell Pepper in Avocado Cups Multiply [...]

  3. BlueFishey21 says:

    This is so “my kind of food”. Yummo. Looks delish and easy. thank you for the idea and beautiful picture. I love pictures with recipes.

  4. [...] Chicken Salad with Roasted Bell Peppers in Avocado Cup                                                [...]

  5. [...] Chicken salad Avocado Cups or 4oz Ground Turkey with Peppers & Spinach with Chilpotle [...]

  6. [...] Chicken Salad with Roasted Red Bell Pepper in Avocado Cups [...]

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  8. Sarah says:

    These are incredible, Heather! Thanks for sharing. I never would have thought to put asparagus in my chicken salad mixture but it is soooo yummy. :)

  9. [...] Chicken Salad with Roasted Bell Pepper in Avocado Cups from Multiply Delicious [...]

  10. Cherry says:

    Hi, I m surfing from Bangkok, looking for a recipe and found your blog. Beautiful images.

  11. [...] Chicken salad with roasted bell pepper (this looks like a TON of work, but good leftover potential!) [...]

  12. [...] Chicken Salad with Roasted Bell Pepper in Avocado Cups [...]

  13. lindsey says:

    my new favorite chicken salad! so good – thank yoU!

  14. Alexa says:

    This was wonderful! Two thumbs up!

  15. Gemma says:

    Hi, you mention that it was meant for the weeks lunch but you ate it all over the weekend – how long would the cold chicken keep in the fridge? I love the idea of making up a big batch of salad for throughout the week but I would worry after the third day about the chicken!
    Thanks so much for the menu plan, I keep trying to get started on a paleo lifestyle for my little boy with allergies but I keep falling off the wagon as I am SOO disorganised. I just need someone to tell me what to buy & what to cook to get me started!

  16. MDelicious says:

    Hi Gemma!
    Thanks for stopping by! I would recommend the salad staying good for 3 to 4 days kept in the fridge.
    If you ever need help or guidance with paleo meal planning I would be happy to help. :)

    All the best,
    Heather

  17. [...] recipe for Chicken Salad and Bell Peppers is another delicious way to eat your healthy fats.  Multiply Delicious has tons of healthy recipes many of which following the Paleo [...]

  18. Ashley says:

    Thanks for the recipe! I get stuck in a salad rut too! I don’t like peppers so I roasted tomatoes and zucchini instead. Yummy!

  19. Janet says:

    This is absolutely delicious! I made it for my family and they hands down said it was one of the BEST dinners I have ever made!!!! It’s all of our favourite flavours combined!

  20. One dish at a time says:

    Wow, this looks super yummy and simple to make. What a beautiful way to plate the dish and make it look appetizing. Can’t wait to add it to my lunch/snack list.

  21. Rachel says:

    I made this today, and it’s really, really good! I did two things to make it easier, and I don’t think they impacted the flavor much (if at all):

    1. I used a store-bought rotisserie chicken instead of making chicken breasts from scratch.

    2. I didn’t add the herbs to both the plain chicken AND the sauce. This cut down on chopping, as you can just add them to the processor and the flavor is all there. I also just tossed the garlic in whole to be blended in.

  22. [...] Chicken salad with roasted bell pepper in avocado cups [...]

  23. Veronica says:

    I tried this today and it was really good, especially the sauce (I wasn’t expecting the sauce to be so nice). I made a few changes, though. I didn’t roast the peppers to cut down on time, didn’t have asparagus, so I omitted that and I added herbs only to salad, not the sauce to make things easier. I had this salad for dinner with some cos lettuce leaves and it was delicious.

  24. […] Leftover chicken salad avocado cups & kettle chips (easy dinner night) […]

  25. Melissa says:

    I just have a question. So if I read correctly…….you bring the broth to a simmer and put the chicken (raw) into the broth, bring it back to a simmer and put the lid on and turn off the heat. Correct? So the hot broth is supposed to cook the raw chicken? Just a little confused. Thanks.

  26. MDelicious says:

    Hi Melissa,

    Yep, you are right. :) The hot broth will cook the chicken in the covered pan. You can also use pre-cooked chicken (or leftover) to make the salad too. I hope this helps.

  27. Melissa says:

    Thank you for getting back to me so fast!!! I am new to the paleo journey, and all that it entails. LOVE your blog!! Very tasty looking recipes and great advice!! Makes the switch not as daunting and overwhelming. Thanks again!

  28. […] Chicken Salad with Roasted Bell Pepper in Avocado Cups  […]

  29. […] Chicken Salad with Roasted Bell Pepper in Avocado Cups | Multiply Delicious […]

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