Chicken Salad with Roasted Pepper and Almonds

2 tablespoonsRed wine vinegar
1 teaspoonDijon mustard
⅓ cup Extra virgin olive oil
To tasteSalt and pepper
4 cupsCubed cooked chicken
½ cupThinly sliced green onions
1 Roasted red pepper, cut into strips
Assorted salad greens
⅓ cup Sliced Maisie Jane Almonds

 

Toast the almonds in the oven, being careful not to burn them.

Whisk together vinegar and mustard, then olive oil. Season to taste with salt and pepper.

Place chicken in a large bowl, add green onions and roasted pepper. Toss with vinaigrette.

Add greens and toss again.

Serve salad on individual plates. Sprinkle with toasted almonds.


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