Chicken with Marinated Vegetables Salad

Name: Chicken with Marinated Vegetables Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Paleo, Gluten-Free
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

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.

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).

Serves 2

Chicken with Marinated Vegetables Salad

Prep Time: 15 minutes

Total Time: 15 minutes

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.