CHICKEN SALAD WITH ROASTED PEPPER  
 
  SERVINGS: 4
 

PREP TIME: 30 mins

COOK TIME: 5 mins

 

 

 
 
INGREDIENTS
 
1 cup Fresh GourmetŪ Cheese & Garlic Premium Croutons
2 chicken breast halves, boneless and skinless
1 tsp garlic salt
1 yellow bell pepper
1/2 red onion, thinly sliced
12 large cherry tomatoes, cut into eight slices
1 cup red cabbage, shredded
4 cups mixed salad greens
Dressing:
1 clove garlic, crushed
large pinch salt
1/4 cup buttermilk
1/4 cup mayonnaise
4 tsp cider vinegar
1/4 cup oil
pinch black pepper
pinch cayenne pepper



  DIRECTIONS
 
Sprinkle chicken with garlic salt. Grill chicken using grill pan or barbeque until juices run clear. Roast pepper over grill or under a broiler, turning until softened and slightly blackened. Cool chicken and pepper. When cool, slice chicken breasts in half lengthwise. Cut stem off pepper and clean out seeds. Slice into thin slices.

In a large bowl, toss together pepper, red onion, sliced tomatoes, red cabbage, salad greens and Fresh GourmetŪ Cheese & Garlic Premium Croutons. Toss with salad dressing.

Divide equally onto individual plates. Slice chicken breasts crosswise, do not separate slices. Transfer to serving plates on top of salad mix. Serve with dressing.

Dressing:

In a small bowl, mash the garlic and salt together into a paste using the back of a spoon. In a blender, combine garlic paste, buttermilk, mayonnaise and vinegar. With blend running, pour a thin, steady stream of oil. Pour into a small bowl