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Chicken Salad with Roasted Red Bell Peppers and Homemade Aioli

  • 20minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, P
MineralsZinc, Natrium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 garlic clove

  2. 1 tablespoon Dijon mustard

  3. 2 tablespoons fresh lemon juice

  4. 1 large egg yolk

  5. 2 teaspoons curry powder

  6. 3/4 cup grapeseed oil

  7. Salt and freshly ground black pepper

  8. 4 boneless skinless chicken breasts, grilled and cooled

  9. 2 roasted red bell peppers, peeled, seeded, cut into medium dice

  10. 1/2 cup finely diced red onion

  11. 1 stalk celery, finely diced

  12. 1/4 cup chopped green onions

  13. 1/4 cup chopped fresh cilantro

  14. 1 head romaine lettuce, cut into bite-size pieces

Instructions Jump to Ingredients ↑

  1. Place the garlic, Dijon, lemon juice, egg yolk, and curry powder in a food processor and puree until smooth.

  2. With the motor still running, slowly add the oil until emulsified and season the aioli to taste with salt and pepper, remove from food processor.

  3. Tear the chicken breasts into bite-size pieces and place them into a large bowl along with the peppers, onion, and celery.

  4. Toss the chicken with enough of the aioli to generously coat, reserving at least 2 tablespoons.

  5. Season to taste with salt and pepper and fold in the green onions and cilantro.

  6. In a separate large bowl, toss the romaine with the remaining aioli and season to taste with salt and pepper.

  7. Mound the lettuce onto the center of 4 serving plates and top with the chicken salad and serve.

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