Roasted Pepper Chicken Salad

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Oh, salads. I honestly never make them. For some reason I have no idea what to put in them. You would think making a salad would be an easy task, but not for me! Most of the time these guys turn out pretty boring, until this salad came about.

So much flavor, so much goodness, so (so) easy to make, and no dressing required. I am just going to go ahead and let you know….it’s pretty delicious.

I made this a while back, after a trip to Paris where we stuffed ourselves full of all things carb and sugar. I was craving something light and veggie-packed when I got home, and that’s when this recipe was born. It is perfect for using leftover chicken in, and as in all my recipes, feel free to adjust the ingredients to your liking!

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2 cups of fresh arugula

1/4 avocado, diced

1/2 small red bell pepper, sliced

1/2 small yellow bell pepper, sliced

1/2 cup leftover shredded chicken

sprinkle of feta cheese

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Preheat your oven to 400 degrees. Slice the bell peppers, spread on a lined cookie sheet, drizzle with olive oil and sprinkle with salt.

Bake for 15-20 minutes until slightly charred.

While the peppers are roasting in the oven, chop your avocado and shred your chicken.

When peppers are done, wait just a few minutes to cool, and then throw all the ingredients in a bowl, and enjoy!

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Oh, and if you have easy salad recipes that you love, please share! –Ashley

 

Linked at:

Aharvestofblessing

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