Roasted Pepper Chicken Salad
Alyson Stringer
8-10 servings
6 chicken breasts, cooked and shredded
2 (16oz) jars roasted salsa
1 (12oz) jar roasted bell peppers, drained, chopped
1 (4.25oz) can chopped black olives
1 can Mexican-style diced tomatoes, drained
1 cup mayo or plain yogurt (or 1/2 cup each)
1/2 cup light mayo
1 Tbsp chili powder
1/2 tsp salt
1/8 tsp red pepper or smoked chipotle, ground
1 cup Colby-Jack cheese, grated
Pepper sauce to taste
Optional add-ins: chopped red onion, corn
Cook the chicken breasts (see notes). Shred the chicken and place in large bowl.
In a separate bowl, combine 1/2 jar roasted salsa, chopped roasted bell peppers, chopped olives, the drained diced tomatoes, yogurt, mayo, seasonings and grated cheese. Blend well, then add to the shredded chicken.
Blend until all chicken is coated. You can add more salsa if needed. Refrigerate until ready to serve.
Serve on bed of salad greens, in pita bread, or on tortillas or sandwich bread.
8-10 servings
I love chicken salads with a twist, so I’m always playing with them. In an effort to create something for boat days other than sandwiches that don’t travel well or junk food, I came up with this recipe. It makes a lot, so you could easily halve it, if you don’t have several mouths to feed or would rather not eat it all week. (Aug 2007)
6 chicken breasts, cooked and shredded
2 (16oz) jars roasted salsa
1 (12oz) jar roasted bell peppers, drained, chopped
1 (4.25oz) can chopped black olives
1 can Mexican-style diced tomatoes, drained
1 cup mayo or plain yogurt (or 1/2 cup each)
1/2 cup light mayo
1 Tbsp chili powder
1/2 tsp salt
1/8 tsp red pepper or smoked chipotle, ground
1 cup Colby-Jack cheese, grated
Pepper sauce to taste
Optional add-ins: chopped red onion, corn
Cook the chicken breasts (see notes). Shred the chicken and place in large bowl.
In a separate bowl, combine 1/2 jar roasted salsa, chopped roasted bell peppers, chopped olives, the drained diced tomatoes, yogurt, mayo, seasonings and grated cheese. Blend well, then add to the shredded chicken.
Blend until all chicken is coated. You can add more salsa if needed. Refrigerate until ready to serve.
Serve on bed of salad greens, in pita bread, or on tortillas or sandwich bread.
NOTE: I usually slow-cook the chicken breasts with half a jar of roasted salsa in a crock-pot the night before for super-tender meat. You could also grill them on a George Foreman grill.
Stephen’s favorite pepper sauce is Cholula. It’s an orange color, glass bottle with a small round wooden top. Another of our favorites is Schlotsky’s hot sauce — you can buy large bottles for $5 a piece. We use it on everything, so we always have a supply on hand.
The roasted salsas I usually buy are either Jardine’s 7J Ranch Campfire Roasted Medium Salsa or Cookwell & Company's Escabeche-Style Salsa. Lots of roasted flavor!