Chicken Salad with Pinenuts
Preparation time: 15 minutes
Cook time: 45 mins
- 4 chicken breast fillets
- 2 red peppers
- 10 tbsp Filippo Berio Extra Virgin Olive Oil
- 1/3 cup dry white wine
- 3 celery hearts with leaves, finely sliced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons capers in vinegar, drained
- Juice of half a lemon
- Finely diced tomato and snipped fresh chives to serve
Preheat the oven to 400°F (200°C). Place the chicken in a roasting pan, drizzle over 4 tbsp. of the olive oil. Season well. Roast for 25 minutes. Add the white wine to the chicken, then roast for a further 5 minutes until golden and tender. Thinly slice the chicken and leave to cool in the pan juices.
Place the peppers in the oven to roast for 20 minutes. Remove from oven, place in a plastic bag and leave to cool. Skin, remove the seeds then finely slice the flesh.
In a large bowl, mix 4 tablespoons of the olive oil with the remaining ingredients. Add the chicken and pan juices, strips of pepper and toss well. Adjust the seasoning to taste.
Divide the salad between six serving plates. Dress each plate with a little diced tomato and snipped fresh chives if liked. Drizzle a little of the remaining oil around each salad and serve immediately with crusty bread to mop up the juices.