lunch · dairy-free
Chicken salad with roasted peppers and almonds
Cooked chicken, romaine and cherry tomatoes in a lemon and olive oil dressing, topped with roasted red peppers and toasted sliced almonds. Serves two.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Chop the romaine, halve the cherry tomatoes and dice the cooked chicken breast, which should have been cooked to 74°C (165°F).
-
2
Toss everything in a large bowl with the olive oil and lemon juice.
-
3
Slice the drained roasted red peppers and toast the sliced almonds in a dry pan until fragrant.
-
4
Add the peppers and almonds to the salad.
