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Salad with smoked chicken and bell pepper

Smoked Chicken and Bell Pepper Salad

Fresh, light, healthy, delicious, and mayo-free! This smoked chicken and bell pepper salad is easy to make but packed with flavor — fresh vegetables and chicken come together beautifully. Arugula adds a peppery bite, and the simple oil dressing keeps it on the healthy side.

Maria

Recipe author

Salad with smoked chicken and bell pepper

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Composition / ingredients

Servings:

Smoked chicken

150

Cherry tomatoes

Black olives

Bell pepper (Ramiro is best)

Arugula

Olive oil

Ground black pepper (or salad seasoning)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 52 % 11 g

Carbohydrates 14 % 3 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a smoked chicken and bell pepper salad? Gather the ingredients the recipe calls for. Wash the arugula — first "bathe" it in a large bowl of water, then rinse it under running water. Be sure to dry the leaves well with paper towels so excess water doesn't ruin the salad.
Step 2:

Wash the pepper under the tap, dry it, and slice it into thin rings or small pieces, depending on the variety.
Step 3:

Cut the smoked chicken into thin slices. I'm using smoked breast, but meat from any part of the chicken will work.
Step 4:

Wash the tomatoes, dry them, and cut them into quarters.
Step 5:

Arrange the arugula leaves on a plate and scatter the pepper rings on top. If you're not a fan of arugula for any reason, you can swap in any other salad greens you like.
Step 6:

Next, lay out the chicken slices and the tomato quarters.
Step 7:

Garnish the salad with the olives. Drizzle with olive oil and sprinkle with salt and seasoning. Serve right away so the vegetables don't start releasing their juices. Enjoy!

What I love about this smoked chicken and pepper salad is that it comes together fast, looks gorgeous, and has a remarkably interesting flavor.
This salad is great for a picnic as well as for a holiday table. It's especially handy when unexpected guests show up, or when you need to make something interesting in a hurry. The main thing is having the right ingredients on hand.
And if you don't happen to have the exact ingredients, no problem — this salad is also great for inventing new variations on the theme. You can swap the arugula not just for other salad greens but also for napa cabbage. The smoked chicken can be replaced with or combined with cured pork loin, smoked brisket, smoked turkey, and the like. And if you don't eat smoked meats for any reason, use boiled meat instead (whatever kind you like). You can even use leftover roasted meat (or, say, baked chicken from the day before) — which is especially common during the holidays. The flavor of the salad will change, of course, but it'll be just as interesting.
Instead of olive oil, you can dress the salad with any salad dressing you like (you'll need to experiment here to figure out how neutral or bold the dressing should be so it doesn't "compete" with the other components, especially the smoked meat).
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well; as you slice and toss them they'll fall apart into a shapeless mush and spoil the look of the dish.
How do you pick good olives? It's best to buy them in clear packaging so you can check their appearance and color. If they're too black, food dye has been added. The olives should be firm and intact, with smooth, glossy skin. Olives that are too soft or overripe won't keep long.
Since everyone's tolerance for saltiness, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).