Roasted Chicken, Bell Pepper and Onion Salad Recipe

Name: Roasted Chicken, Bell Pepper and Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat oven to 425F.
2
Combine first 5 ingredients in medium bowl.
3
Place chicken breasts in large baking pan.
4
Divide vegetables among 2 large baking pans.
5
Brush chicken on both sides with oil mixture.
6
Sprinkle both sides with salt and pepper.
7
Arrange skin side up in pan.
8
Divide remaining oil mixture between pans of vegetables; mix to coat vegetables.
9
Sprinkle with salt and pepper.
10
Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes.
11
Cool slightly.
12
Combine mustard and vinegar in medium bowl.
13
Gradually mix in oil.
14
Add grated orange peel and chopped rosemary.
15
Remove skin and bones from chicken.
16
Cut chicken into 1/2-inch-wide strips.
17
Add to dressing and mix to coat.
18
Season to taste with salt and pepper.
19
Mix with roasted vegetables in large bowl.
20
Season entire salad to taste with salt and pepper.
21
(Can be prepared 1 day ahead.
22
Cover and refrigerate.)
23
Line platter with kale.
24
Spoon salad over.
25
Garnish with rosemary sprigs.

1523

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Chicken, Bell Pepper and Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Chicken, Bell Pepper and Onion Salad

How did you like this recipe?

Frequently Asked Questions