Chicken With Red Pepper Aioli and Fennel Salad

Chicken with Red Pepper Aioli and Fennel Salad is a light and easy meal that’s ready in under 30 minutes.

Tender rotisserie chicken breast is given the star treatment with a silky roasted red pepper aioli sauce. The chicken is equally delicious served either warm or chilled. Licoricey shaved fennel is tossed with parsley, more roasted red pepper then dressed with a squeeze of lemon and splash of olive oil. This simple, healthy meal is perfect for a weeknight but pretty enough for a special occasion.

Chicken with Red Pepper Aioli and Fennel Salad

Simplifying a Recipe

I have a confession to make. This original recipe from a Food Network magazine caught my eye years ago. Mainly because it has wonderful plate appeal. After deciding to give it a whirl, I noticed it had a few fussy steps. It called for poaching chicken breasts as well as roasting, steaming, and peeling red peppers. I love to cook, but needed an easy button after feeding out-of-state family last week. Plus, I knew it could be simplified by using a few “convenience items.”

Easy Buttons

Chicken – Instead of poaching chicken, I purchased a rotisserie chicken (could there be anything easier?) I decided to chill the chicken, then removed the skin and slice it. Just my personal preference. But piping-hot rotisserie chicken would be wonderful as well. You can also use grilled chicken, sauteed chicken, or go the poached chicken route, whatever your heart desires.

Red Pepper Aioli – Roasted red peppers from a jar are a great option for this recipe. Especially since most of the peppers are pureed in the sauce. You can also make the sauce in advance and use any leftovers as a sandwich spread or serve it as a dip with vegetables.

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Chicken with Red Pepper Aioli and Fennel Salad

Sliced chicken (served hot or chiled) with a flavorful roasted red pepper & mayonnaise sauce, shaved fennel and parsley salad.

5 from 1 vote

Print Pin Rate

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Adapated from Food Network magazine Chicken with Red Pepper Aioli and Shaved Fennel Salad

Ingredients

Red Pepper Aioli

• 1/2 cup roasted red peppers from a jar drained and coarsely chopped
• 1/2 cup mayonnaise
• 1 1/2 teaspoon lemon juice
• 1/2 teaspoon garlic salt

Fennel Salad

• 2 bulbs fennel trimmed and halved lengthwise,
• 1/2 cup fresh parsley leaves
• 1/4 cup roasted red peppers from a jar drained and finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Kosher salt to taste
• freshly ground pepper to taste

Chicken

• 1 1/2 pounds cooked skinless boneless chicken breasts sliced (warm or chilled)

Instructions

• Puree 1/2 cup coarsely chopped roasted red peppers, mayonnaise, and 1 1/2 teaspoons of lemon juice until smooth. Can be made in advance and chilled until ready to use.
• Thinly slice the fennel bulbs (a mandoline works great for this) and transfer to a large bowl. Add parsley leaves, 1/4 cup finely chopped roasted red pepper, and 2 tablespoons each of lemon juice and olive oil. Toss to combine and season with salt and pepper.
• Arrange sliced chicken on 4 plates, top with aioli and serve with fennel salad.