Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Ingredients (Serves 6):

  • 4 skinless chicken breasts (about 2 pounds total)
  • 4 bay leaves
  • 1 Litre chicken stock
  • 2 garlic cloves, finely chopped
  • 1 cup unsalted, toasted almonds, finely chopped
  • ½ large red onion, chopped
  • ½ cup parsley, chopped
  • One or two large red peppers, roasted, blackened skin removed, stems and seeds removed
  • 3 Tbsp sherry vinegar (can substitute with apple cider vinegar)
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste



  1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.
  2. Add the chicken breasts to the pot. Return the stock to a simmer.
  3. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
  4. While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl.
  5. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
  6. When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand.
  7. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.
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