Chicken Mayo Salad with Parmesan & Peppers
A fresh and fun way to jazz up a chicken mayo salad! I use plenty of freshly ground black pepper, and the mayo is enhanced with punchy Parmesan. The little pieces of chargrilled red peppers offer a little sweetness which is so lovely!
Servings 2
Calories 531kcal
Equipment
Ingredients
- 2 chicken breasts
- salt and plenty of freshly ground black pepper
- 70 g mayonnaise
- 60 g char-grilled / roasted red pepper drained and chopped very small
- 1 TB finely grated Parmesan
- 180 g baby gem lettuce thinly sliced (trimmed weight)
- 1 TB olive oil
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a small baking tray with baking paper.
- Season the chicken breasts on all sides with salt and very generously with freshly ground black pepper. Place on the tray and bake in the oven for 20 minutes. If the pieces are very big, you may need 2-3 minutes longer. Once done, set aside to cool for about 10 minutes, then chop into smaller pieces.
- Meanwhile, make the seasoned mayo by combining the mayonnaise with the chopped red peppers and Parmesan. Stir in the cooked chicken pieces once they have cooled a little more.
- Drizzle the olive oil over the shredded lettuce and season with salt. Divide between two bowls and spoon the chicken mixture over the lettuce. Finish with more freshly ground black pepper and tuck in!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 531kcal | Carbohydrates: 4.4g | Protein: 44g | Fat: 37g