Chicken Salad with Roasted Bell Peppers in Avocado Cups
Description
There is no reason to serve a boring lunch when you could make these avocado cups with chicken salad. It's a bit of work, but so worth it.
Ingredients
4 skinless chicken breasts
non-stick cooking spray
4 bay leaves
1 quart low-sodium chicken or vegetable stock/broth (or half of each)
2-3 garlic cloves, finely chopped
1/2 c. unsalted, roasted almonds, finely chopped
1/2 large red onion, diced
1/2 bunch asparagus, roasted and diced into small pieces**
olive oil
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
2 roasted red or yellow bell peppers, skin removed and diced (recipe below)*
salt, to taste
black pepper, to taste
Mustard Herb Dressing:
1/3 c. fresh parsley, tightly packed
1/3 c. fresh basil, tightly packed
2 T. apple cider vinegar
1 T. Dijon mustard
1 t. minced garlic
1/4 teaspoon sea salt
1/4 c. extra-virgin olive oil
freshly ground black pepper, to taste
3-4 avocados, rinsed, pitted, sliced horizontally in halves (leave the skins on them)
Directions
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Preheat oven to 450 degrees. Line a baking sheet with foil; spray with oil, set aside.
To Roast Bell Peppers:
Cut peppers in half; remove and discard seeds and membranes. Place peppers on a baking sheet, skin-side up; bake 15 - 20 minutes. When skins are brownish-black, remove them from the oven; immediately place peppers in a large zip-loc bag; close; let sit for 20 minutes or until peppers have time to cool and “sweat”. When cooled, peel the skins off, leaving a moist, wonderfully cooked pepper.
To Roast Asparagus: (while bell peppers are roasting)
Toss asparagus in a little olive oil; season with salt and pepper. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus. Remove; cool before cutting into small pieces.
Chicken Salad:
Put bay leaves and chicken stock/broth in a large pot; cover; bring stock to a simmer; add chicken breasts. Return the stock/broth to a simmer; cover; turn off heat. Let chicken steep in stock for 30 minutes-60 minutes.
While chicken is cooking, chop garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers; place in a large bowl; season with a little salt and pepper.
When chicken breasts are cooked, remove them from the stock/broth; cool. When cool enough to handle, shred chicken breasts into bite-sized pieces using 2 forks. Mix chicken pieces with the rest of the ingredients.
Dressing:
In the bowl of a food processor, combine parsley, basil, apple cider vinegar, mustard, garlic, and salt. While food processor is running, slowly drizzle in olive oil. The food processor may need to be stopped in order to scrape the sides. The mixture should come to a liquid consistency. Add freshly ground black pepper, to taste.
Add dressing to chicken salad; toss to combine.
Serve chilled or at room temperature.
Serve salad inside a halved avocado.
Makes 6 - 8 servings.