Spanish · Lunch
Chicken and Roasted Pepper Salad
Grilled chicken breast sliced over fire-roasted red peppers, tossed with sherry-vinegar-dressed greens, manchego shavings and toasted almonds. Smoked paprika and garlic underpin the dressing, while parsley and lemon finish the plate. Served cold, this Spanish salad balances char, acidity and nutty richness.
$6
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
497Calories
54.6gProtein
26.3gFat
11.8gCarbs
4.4gSugar
3.9gFiber
463mgSodium
168mgChol
7.6gSat Fat
1120mgPotassium
320mgCalcium
3.4mgIron
0.6mcgVitamin B12
115mgVitamin C
protein-rich
low-carb
mediterranean
thirty-min-meals
Instructions
1
Prep
Butterfly the chicken breast, rub with 1 tbsp olive oil, half the garlic, smoked paprika, salt and black pepper.
2
Char
Roast the whole red bell pepper directly over a gas flame or under a hot broiler, turning every 2 minutes for 8 minutes until the skin is blackened and blistered on all sides.
3
Rest
Transfer the charred pepper to a bowl, cover and steam for 5 minutes, then peel off the skin, remove the seeds and slice into strips.
4
Sear
Grill the seasoned chicken breast on a hot grill pan over medium-high heat for 5 to 6 minutes per side until deep grill marks form and the thickest part reaches 165°F internally.
5
Rest
Transfer the chicken to a board, let it sit for 5 minutes to redistribute juices, then slice on the diagonal.
6
Toast
Toast the almonds in a dry small skillet over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant.
7
Whisk
Combine remaining olive oil, sherry vinegar and remaining garlic in a bowl, whisking until emulsified.
8
Toss
Toss the arugula with half the dressing in a bowl until the leaves are lightly coated and glossy.
9
Plate
Arrange dressed arugula on a plate, top with roasted pepper strips and sliced chicken, scatter manchego and almonds, drizzle remaining dressing, scatter parsley, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 22 small red bell pepper
- 4 cups100g arugula
- 3 oz86g manchego cheese
- 1 oz30g almonds
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt and black pepper, to taste
