Sunday, May 20, 2012

Chicken Salad with Roasted Red Peppers


This is one of my favorite go-to recipes for workweek lunches. It's a lighter take on chicken salad that is dressed with Dijon vinaigrette instead of the traditional mayo-based dressing. The chicken is mixed with crispy crunchy celery and flavorful roasted red peppers, and topped with chives to create a refreshing salad that makes for the perfect summer lunch. It can be served with bread, as a sandwich or with salad greens and a little olive oil. I like to make it into a sandwich with a handful of spinach or arugula and some extra dressing. Brown bag it with some yogurt and grapes for a light, but filling midday meal.