Chicken, Roasted Red Pepper and Green Bean Salad

Ingredients

• 2 large red bell peppers, about 1 lb. total
• 1 tsp. olive oil
• Kosher salt and freshly ground pepper, to taste
• 1/2 lb. green beans such as Blue Lake, trimmed
• Ice water
• 1/4 cup extra-virgin olive oil
• 3 Tbs. sherry vinegar
• 1 Tbs. chopped fresh thyme
• 1/2 tsp. minced garlic
• 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• 1 tsp. olive oil
• 3/4 lb. skinless, boneless chicken breasts, cut lengthwise into strips 1 inch wide
• 10 oz. mixed baby salad greens (about 8 cups loosely packed)
• 1/2 cup thinly sliced red onion
• 2 celery stalks, cut on the diagonal into 1/4-inch slices

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Red Onion	1 medium (110g)	44
Red Bell Pepper	1 medium (119g)	31
Bell Pepper	1 medium (119g)	31
Wine	2 tbsp cooking wine (30ml)	25
Black Pepper	1 tsp ground (2.3g)	6
Celery Stalks	1 stalk (40g)	6
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.