Sliced chicken (served hot or chiled) with a flavorful roasted red pepper & mayonnaise sauce, shaved fennel and parsley salad.
Prep Time25 minutesmins
Total Time25 minutesmins
Servings: 4
Author: Adapated from Food Network magazine Chicken with Red Pepper Aioli and Shaved Fennel Salad
Ingredients
Red Pepper Aioli
1/2cuproasted red peppers from a jardrained and coarsely chopped
1/2cupmayonnaise
1 1/2teaspoonlemon juice
1/2teaspoongarlic salt
Fennel Salad
2bulbs fenneltrimmed and halved lengthwise,
1/2cupfresh parsley leaves
1/4cuproasted red peppers from a jardrained and finely chopped
2tablespoonslemon juice
2tablespoonsolive oil
Kosher saltto taste
freshly ground pepperto taste
Chicken
1 1/2poundscooked skinless boneless chicken breastssliced (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.