Chicken and Pepper Salad

Chicken and Pepper Salad
  • Prep Time: 10
  • Total Time: 40
  • Servings: 4.0

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About this Recipe

This simple salad is a tasty addition to your recipe collection. Marinating the chicken in a vinaigrette makes the chicken nice and tender.


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
1 Yellow pepper
1 Red pepper
.25 cup (60 mL) Minced red onion
.5 cup (125 mL) Chopped fresh basil
.3 cup (75 mL) Lemon juice
2 tbsp (30 mL) White balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Honey
1 Clove garlic, minced
.75 cup (175 mL) Olive oil
Salt and pepper


PLACE chicken in a large re-sealable plastic bag.

CUT peppers into thick slices and place in a bowl.

WHISK together all remaining ingredients. Pour ½ the mixture over chicken and massage to coat. Marinate for 20-30 minutes. Pour remaining ½ of the mixture over peppers.

PREHEAT oven to 350°F (180°C).

BAKE chicken in a shallow pan for 20-30 minutes or until internal temperature reaches 165°F (74°C). Slice chicken into thick slices and toss with peppers and dressing. Arrange salad on a platter and garnish with fresh basil, if desired.


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