Recipe - Roasted Chicken Bell Pepper And Onion Salad

CHICKEN AND VEGETABLES
2/3 cup Olive oil
2/3 cup Balsamic vinegar or red wine
vinegar
One fourth cup Chopped fresh rosemary or 2
tablespoons; crumbled
; dried
5 Garlic cloves; minced
One half teaspoon Dried crushed red pepper
4 pound Chicken breast halves
3 lg Red bell peppers; cut into
; 1/2inchwide
; strips
2 lg Yellow bell peppers; cut
into
; 1/2inchwide
; strips
3 lg Red onions; cut into
; 1/2inchthick
; rounds

DRESSING
2 teaspoon Dijon mustard
2 teaspoon Balsamic vinegar or red wine
vinegar
One fourth cup Olive oil
4 teaspoon Grated orange peel
1 teaspoon Chopped fresh rosemary or
One half teaspoon; crumbled
; dried
Ornamental kale leaves
Fresh rosemary sprigs

For chicken and vegetables:

Preheat oven to 425F. Combine first 5 ingredients in medium bowl. Place
chicken breasts in large baking pan. Divide vegetables among 2 large baking
pans. Brush chicken on both sides with oil mixture. Sprinkle both sides
with salt and pepper. Arrange skin side up in pan. Divide remaining oil
mixture between pans of vegetables; mix to coat vegetables. Sprinkle with
salt and pepper. Bake chicken until just cooked through, about 35 minutes,
and vegetables until edges brown, about 40 minutes. Cool slightly.

For Dressing:

Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add
grated orange peel and chopped rosemary.

Remove skin and bones from chicken. Cut chicken into 1/2inchwide strips.
Add to dressing and mix to coat. Season to taste with salt and pepper. Mix
with roasted vegetables in large bowl. Season entire salad to taste with
salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.

Serves 8.

Bon Appetit July 1992

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