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Chicken Salad, Roasted Peppers and avocados

An ' alternative ' chicken salad, for which I took inspiration from a collection of recipes of ' Alice ': the ingredients are chicken breast, Roasted Peppers, avocado, lettuce and very little mayonnaise to bind all. Has a fresh and creamy consistency, enriched with avocado and buttery delight from the unmistakable note of peppers. I marinated for a long time the chicken in oil and lemon thyme and I accompanied the salad with a piadina romagnola Igp toasty and crunchy. Is’ easy to make and the only thing a little’ challenging, the peppers, You can prepare it the day before and then assemble all. With my partner was a great success. You can serve tasty mini portions as a Starter, as cool according to dinner or even as a main course. Try it and let me know.

Ingredients for 4 people: 

  • 800 grams of chicken breast slices
  • 2 avocado
  • 4 large red peppers
  • 2 lettuce hearts
  • lemon thyme as required
  • extra virgin olive oil as required
  • salt and pepper
  • the juice of a lemon
  • 5 tablespoons mayonnaise
  • two piadina Igp

First you must prepare Roasted Peppers, that must be cooked whole. There are several ways: the flame, on the grill, in the oven. I (and advice to get them) on the grid and covered, by having them cook over medium-high heat until it roasting outside. You can also keep the flame of oven until the skin doesn't scorch, or wrap them in aluminum foil and bake for 1 hour at 200 degrees. Once they are dark outside, put them in bags-Frost, close them well and let them rest 15 minutes: continue to cook with their steam and all scalped? more easily.

A few hours before preparing the dish, Marinate chicken breasts with lemon juice, oil and lemon thyme. Once marinated, Cook the chicken breasts on hot grill or in a pan, always thoroughly preheated, until they are golden. Allow to cool and cut into pieces about one centimeter to two .

Finely chop the lettuce hearts. Peel the avocado, remove the core and cut it into wedges first and then into small pieces. Peel the peppers, make them into strips and then into small pieces and toss with a little oil, Salt, pepper and a few sprigs of thyme.

To compose the salad, put the chicken in a bowl, lettuce, the avocado, the peppers: season with salt and pepper if necessary and add the mayonnaise, stirring gently until well blended it all. Serve the chicken salad with piadina Igp warmed over text and cut into wedges.

THE PAIRING: This dish has a sweetness due to the avocado and roasted pepper and a lemon mayonnaise and greasy acid due to. We suggest then to combine a blister. In particular a Malvasia (Istria) spumante extra dry, produced by the farm Moletto, characteristic aromas and very soft to the palate.

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10 comments

Simona 21 May 2017 at 18:55

I'll try this week with the greek yogurt!

Reply
Ada Parisi 22 May 2017 at 11:29

I recommend, taste to balance the acidity of the yogurt. A hug, ADA

Reply
Simona May 8, 2017 at 19:25

Instead of mayonnaise?if you put greek yogurt?Flavored what?:-)

Reply
Ada Parisi May 8, 2017 at 20:39

Of course, greek yogurt seasoned with salt pepper, oil and a little’ chopped herbs. Let me know!

Reply
Maria pia August 13, 2013 at 12:47

YOU JUST “GORGEOUS” !!
THANKS FOR YOUR RECIPES!
KISSES

Reply
Sicilians creative in the kitchen August 13, 2013 at 15:14

Dear Maria Pia, Welcome and thank you. I hope that these recipes can be useful, for every occasion. Hello, Ada 🙂

Reply
Danja | A Penguin in the kitchen August 13, 2013 at 12:22

Inspires me a lot this chicken salad, congratulations! 🙂

Reply
Sicilians creative in the kitchen August 13, 2013 at 15:07

Danja grazie per i complimenti tuoi. ADA

Reply
Francisco José gomez 12 August 2013 at 11:17

Looks very rich [email protected] PA er hot summer, things chilly jajjajjajjaja.saludos and thank you

Reply
Sicilians creative in the kitchen 12 August 2013 at 11:36

Hello Francisco Jose. Many thanks to you. ADA

Reply

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