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Posts Tagged ‘Roasted’

4 Boneless Skinless chicken breast (about 2 pounds) 4 bay leaves1 quart chicken garlic cloves stock2, finely chopped1 Cup unsalted, toasted almonds, finely chopped1/2 large red onion, chopped1/2 cup parsley, chopped1 8unce jar roasted red peppers (or one or two large red peppers, roasted, black skin, stems and seeds removed) 3 tbsp sherry vinegar (apple cider vinegar can be partial) extra virgin olive oilSalt 1/2 cup and pepper to taste

1 Bay leaves and chicken broth in a pot with a lid and bring the shares in the fridge. Chicken breast, add to the pot. Return status in the fridge. Cover the pot. Turn off the heat. Let steep in the chicken for 30 minutes to an hour.

2 while the chicken is cooking, smash the other ingredients garlic, almonds, onions, parsley, roasted red bell peppers and add to a large bowl. Sprinkle some salt over the mixture and add the oil and vinegar. Toss to combine.

3 when they are a cooked chicken breast, remove them from the shares (which you can reuse it when Cook again) and let them cool. If they are good enough to handle, shred the chicken breast manually to the size of the pieces. Mix the chicken pieces in the rest of the ingredients and chilled or at room temperature.

Return: Serves 6.