Provencal Chicken Salad With Roasted Peppers

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  2 breast, bone and skin removed or 344g

• Sun-dried tomatoes

  1 cup or 54g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Parsley

  Spices, dried

  1 ½ tbsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Red wine vinegar

  2 tbsp or 30g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Garlic

  Raw

  ¼ tsp or 0.7g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place sun-dried tomatoes into a small bowl and cover with boiling water. Let rest until softened, about 10 minutes. Drain tomatoes and mince them.
2. Preheat a stove-top drill, outdoor grill or Foreman Grill over medium-high heat. Remove the chicken breasts from package and pound the chicken to an even thickness. Seasons with salt and pepper. Oil the grill or Foreman, then cook the chicken 5 minutes per side. When cool enough to handle, slice into 1/2 inch wide strips.
3. In a large bowl, combine the chicken, sun-dried tomatoes, roasted pepper, olive and parsley.
4. To make the dressing, in a small bowl, whisk all of the dressing ingredients; season with pepper. Before serving, whisk dressing again and combined with the chicken.
5. To serve, place baby greens on a platter and top the chicken salad or serve on individual plates. The vinaigrette from the salad will seep through to flavor the greens below.