Roasted Red Pepper Chicken And Avocado Salad Recipes

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

CHICKEN SALAD WITH ROASTED RED PEPPERS

Steps:

• 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
• 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
• Brown-bag it with: grapes

AVOCADO SALAD WITH BELL PEPPER AND TOMATOES

Steps:

• 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
• 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
• 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

ROASTED PEPPER AND AVOCADO SALAD

Steps:

• Place bell peppers on a baking sheet. Broil, 4 to 5 inches from heat, 5 minutes on each side or until entire surface of each bell pepper is blistered and blackened slightly.
• Place pepper in a paper bag. Close bag and let cool 15 to 20 minutes.
• Once the peppers are cooled, cut the cores and remove. Cut peppers in half lengthwise in half.
• Peel off skin with paring knife and rinse until cold water to remove the seeds.
• Slice bell peppers into 1/2 inch strips and place in a shallow dish.
• Cut the avocados into 1/4 inch strips and add to the bell peppers.
• Sprinkle with shallots.
• In a small bowl, whisk together olive oil, garlic, lemon zest and juice. Pour over bell pepper mixture.
• Cover and refrigerate at least 1 hour before serving. Season to taste with salt and pepper.