Try this Spanish-Style Chicken Salad with Roasted Red Pepper Dressing recipe, or contribute your own.
Suggest a better descriptionSeason the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)
Puree oil, vinegar, 2/3 cup roasted red peppers, garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. Transfer to bowl.
Add shallot, parsley, celery, olives, and remaining 2/3 cup red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with almonds. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (94g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 158 | ||
Calories from Fat: 143 (91%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.9g | 21 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 216.6mg | 7 % | |
Potassium 92.1mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 1.6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.