Still too hot to turn the oven on? Here is a refreshing salad made with a store bought cooked chicken.
On a warm evening this salad hits the spot.
It's also really great if you have to bring a dish somewhere because it can sit for a while.
Give it a try, we're sure you'll like it!
Chicken and Bell Pepper Salad
Chicken breast, roasted, whole, chopped in chunks 172g 6oz
Red bell pepper 119g 4oz
Yellow bell pepper 119g 4oz
Orange bell pepper 119g 4oz
Sugar snap peas 85g 3oz
Lemon 2 whole - one to slice, one for the dressing
Olive oil 28g, 1oz -for the dressing
Serves 4
Dressing:
Lemon juice 31g 1oz
Olive oil 28g 1oz
Serves 4
Prep:
Cut the peppers in thin strips.
Pull any strings from the peas and leave whole.
Cut one of the lemons into thin slices.
Place the chicken, peppers, snap peas and lemon slices in a large bowl.
Juice the second lemon and mix with the olive oil, pour over salad.
This recipe comes from first The Barefoot Contessa cookbook. Ina however has a seperate recipe for cooking the chicken.
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