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Roasted Red Pepper Salad - FoodFaithFitness
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Roasted Red Pepper And Almond Salad

A light and healthy Summer salad that features roasted red peppers and toasted almonds in a creamy avocado dressing.
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author FoodFaithFitness

Ingredients

  • 2 Chicken breasts
  • 1 Roasted red pepper sliced into thin strips
  • 1/4 cup Almond slices toasted
  • 1 Head of romaine lettuce
  • 1/2 Cup Low or fat free feta cheese
  • 1/4 A small red onion diced
  • Dressing:
  • 1/2 A Small avocado
  • 1 tsp Olive oil
  • 1 Tbsp White wine vinegar
  • 1 1/2 tsp Garlic minced
  • 2 tsp Balsamic vinegar

Instructions

  • Preheat your grill to high and oven to 375 degrees.
  • While those preheat, slice and dice the red pepper and red onion.
  • Place the chicken on your grill and the almond slices in the oven.
  • The chicken will take 5-6 minutes a side, flipping once. The almond will be around 5 minutes, keep a close watch so they don't burn!
  • While those cook, add the avocado, olive oil, white wine and balsamic vinegars and garlic to a small food process. Process until creamy and well combined.
  • Divide the lettuce, red pepper slices, feta cheese and diced red onion evenly between two plates.
  • Once the chicken and almonds have cooked, also divide them amongst the 2 plates.
  • Top with the avocado dressing and nom nom nom!