Chicken with Marinated Vegetables Salad

I love this chicken salad, which differs from most! The accompanying salad vegetable elements steal the show because they are packed with flavor. You can purchase pre-cooked chicken pieces, but this recipe is also a fun and exciting way to use any chicken leftovers from your Sunday roast. The salad leaves are optional in this recipe.

Chef Tips:

• If you like things very spicy, do not discard the seeds from the red chili (the seeds are mostly where the heat lies).

Chicken with Marinated Vegetables Salad

Kate

Chicken with Marinated Vegetable Salad features tender slices of cooked chicken paired with a colorful medley of finely diced bell peppers, cherry tomatoes, and a zesty sumac-infused dressing. Enhanced with red chili, parsley, and a touch of honey, this vibrant dish is perfect for a light yet satisfying meal, with optional salad leaves for added freshness.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine Paleo, Gluten-Free

Calories 410 kcal

Equipment

• Mixing Bowl
• Ceramic Knives
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Butcher Box Meat & Seafood
• Raw Honey
• Red wine vinegar, raw, unfiltered
• Olive Oil
• Ground Sumac

Ingredients

  

• 1 red bell pepper core and seeds removed; flesh finely diced
• 1 green bell pepper core and seeds removed; flesh finely diced
• 4.6 oz cherry tomatoes halved
• 1 shallot peeled and finely chopped
• 1 red chili seeds removed and finely chopped
• 1-2 pinches ground sumac
• 2 TB olive oil
• 1½ TB red wine vinegar
• 1 TB honey
• Handful parsley leaves finely chopped
• 2 handfuls salad leaves optional
• 2 cooked chicken breasts / leftover roast chicken meat sliced (we use Butcher Box meat)
• Sea salt
• Freshly ground black pepper

Instructions

 

• Combine the diced peppers, tomatoes, shallot, and red chili in a large bowl.
• Season with salt and pepper and a pinch or two of sumac.
• Drizzle in the olive oil, red wine vinegar, and honey, then toss well to evenly coat and combine.
• Cover and leave to marinate for at least 2 hours.
• Once done, lightly drain off excess liquid at the bottom of the bowl, then stir in the chopped parsley.
• Serve the marinated vegetables on a bed of salad leaves (if desired) and top with the cooked chicken pieces. Season with salt and pepper, if needed.
  
  
  

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 19gProtein: 50gFat: 17gSaturated Fat: 3gCholesterol: 140mgSodium: 190mgFiber: 4gSugar: 15g

Keyword chicken with marinated vegetables salad, gluten-free chicken with marinated vegetables salad, paleo chicken with marinated vegetables salad

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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