Chicken, Roasted Red Pepper And Green Bean Salad
This colorful and vibrant salad is a delightful mix of roasted red bell peppers, tender green beans, and flavorful chicken, all tossed in a sherry-thyme vinaigrette. The combination of fresh ingredients creates a healthful and satisfying dish that is perfect for lunch or a light dinner. Serve this salad as a main course for a delicious and nutritious meal that everyone will enjoy.
— Constant Cookbook
Ingredients
- 2 large red bell peppers, about 1 lb. total
- 1 tsp. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. green beans such as Blue Lake, trimmed
- Ice water
- 1/4 cup extra-virgin olive oil
- 3 Tbs. sherry vinegar
- 1 Tbs. chopped fresh thyme
- 1/2 tsp. minced garlic
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 tsp. olive oil
- 3/4 lb. skinless, boneless chicken breasts, cut lengthwise into strips 1 inch wide
- 10 oz. mixed baby salad greens (about 8 cups loosely packed)
- 1/2 cup thinly sliced red onion
- 2 celery stalks, cut on the diagonal into 1/4-inch slices
Instructions
- Preheat an oven to 400°F.
- Cut the bell peppers lengthwise into strips about 1 inch wide. Remove the stems, seeds and ribs. Arrange the peppers in a roasting pan. Drizzle with the olive oil and season lightly with salt and a grind of pepper. Roast, turning once, until the edges are charred and the skins are blistered, about 45 minutes. Remove from the oven and let cool, then peel away any loosened skins. Set aside.
- Bring a saucepan three-fourths full of water to a boil, add the green beans and boil until tender, 5 to 7 minutes; the timing will depend on their size. Drain and immerse in a bowl of ice water. Drain and set aside.
- To make the sherry-thyme vinaigrette, in a small bowl, whisk together the olive oil, vinegar, thyme, garlic, salt and a grind of pepper until blended.
- Brush a large, nonstick fry pan with the olive oil. Place over medium heat and heat until hot enough for a drop of water to sizzle and then immediately evaporate. Add the chicken, a few pieces at a time, and cook for 2 minutes. Turn the chicken pieces, whisk the vinaigrette to combine, and drizzle 2 Tbs. of the vinaigrette on the chicken. Continue to cook for 2 minutes; the chicken should be opaque throughout. Turn the chicken to coat it well with the vinaigrette and remove the pan from the heat. Let the chicken stand in the pan.
- In a large bowl, combine the salad greens and 1 Tbs. of the vinaigrette. Toss to coat the greens. Spread the greens in a layer on a large platter. In the same bowl, combine the roasted bell peppers, green beans, cooked chicken and any pan juices, onion, celery and remaining vinaigrette. Toss to mix. Spoon on top of the greens and serve. Serves 4 as a main course.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
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