Roasted chicken, bell pepper and onion salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Olive oil |
| ⅔ | cup | Balsamic vinegar or red wine vinegar |
| ¼ | cup | Chopped fresh rosemary or 2 tablespoons; crumbled |
| ; dried | ||
| 5 | Garlic cloves; minced | |
| ½ | teaspoon | Dried crushed red pepper |
| 4 | pounds | Chicken breast halves |
| 3 | larges | Red bell peppers; cut into |
| ; 1/2-inch-wide | ||
| ; strips | ||
| 2 | larges | Yellow bell peppers; cut into |
| ; 1/2-inch-wide | ||
| ; strips | ||
| 3 | larges | Red onions; cut into |
| ; 1/2-inch-thick | ||
| ; rounds | ||
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | Balsamic vinegar or red wine vinegar |
| ¼ | cup | Olive oil |
| 4 | teaspoons | Grated orange peel |
| 1 | teaspoon | Chopped fresh rosemary or 1/2 teaspoon; crumbled |
| ; dried | ||
| Ornamental kale leaves | ||
| Fresh rosemary sprigs | ||
Directions
CHICKEN AND VEGETABLES
DRESSING
For chicken and vegetables:
Preheat oven to 425F. 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 ½-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.
Serves 8.
Bon Appetit July 1992
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