Best Roasted Chicken Bell Pepper And Onion Salad Recipes

SPICY CHICKEN SALAD WITH BELL PEPPER AND CILANTRO

Spicy Chicken Salad with Bell Pepper and Cilantro image

Categories Salad Chicken Onion Tomato No-Cook Lime Bell Pepper Summer Chill Jalapeño Cilantro Lettuce Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/3 cup fresh lime juice
2 teaspoons chili powder
2 teaspoons chopped garlic
1 teaspoon ground cumin
4 cups diced cooked chicken (about 1 pound)
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
4 cups chopped romaine lettuce (about 1/2 small head)
2 large tomatoes, cut into wedges

Steps:

Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

PAILLARDS OF CHICKEN WITH PEPPER AND ONION SALAD

Paillards Of Chicken With Pepper And Onion Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 each red, green and yellow bell peppers, stemmed, cored, deribbed and sliced into thin strips
1 red onion, peeled and very thinly sliced
2 oranges, peeled of all skin and pith and cut between membranes into sections
Salt and freshly ground pepper to taste
1/2 cup cornmeal
1/4 cup flour
1/4 teaspoon cayenne
1/4 teaspoons ground fennel seeds
4 boneless, skinless half-breasts of chicken, flattened to almost 1/4 inch
1 teaspoon olive oil

Steps:

Toss salad ingredients together in a glass or ceramic bowl and set aside.
Combine the cornmeal, flour, cayenne and ground fennel on a plate. Coat each piece of chicken in the cornmeal mixture.
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the oil. Place the chicken in the skillet and saute until golden brown and cooked through, about 2 minutes per side. Place 1 piece of chicken on each of 4 plates, top with the salad and serve immediately.

CHICKEN SALAD WITH ROASTED RED PEPPERS

Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories Chicken Garlic Leafy Green Herb Mustard Pepper Vegetable No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Steps:

1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
Brown-bag it with: grapes

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

ROASTED CHICKEN, BELL PEPPER AND ONION SALAD

Roasted Chicken, Bell Pepper and Onion Salad image

Categories Salad Chicken Onion Pepper Roast Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 18

Ingredients

Chicken and Vegetables
2/3 cup olive oil
2/3 cup balsamic vinegar or red wine vinegar
1/4 cup chopped fresh rosemary or 2 tablespoons dried, crumbled
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
4 pounds chicken breast halves
3 large red bell peppers, cut into 1/2-inch-wide strips
2 large yellow bell peppers, cut into 1/2-inch-wide strips
3 large red onions, cut into 1/2-inch-thick rounds
Dressing
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
4 teaspoons grated orange peel
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, crumbled
Ornamental kale leaves
Fresh rosemary sprigs

Steps:

For chicken and vegetables:
Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
For Dressing:
Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.