I concocted this the other night after roasting chicken breasts and red pepper slices.
1 package (about 1-2lbs boneless skinless chicken breasts)
1 red pepper, julienne-sliced
Marinate boneless skinless breasts in olive oil and Provençale or Herbs de Provence spices. Mine are actually dried, from a market in Avignon in Provence, that I bought home a few years ago, but the basic mix is here:
Sprinkle heavily, then sprinkle salt and pepper on chicken. Peel and roughly chop 2-3 cloves of garlic and sprinkle across chicken and in pan.
Lay red pepper slices across the top of chicken (they will probably cover the entire breast, that’s OK). Roast in a 400 degree oven about 30 minutes or until done.
Cool chicken and peppers. Reserve the juices from the pan.
Chop the chicken roughly into 1/4″ cubes and dice the roasted peppers. Mix the chicken, peppers, juices (with roasted garlic clove pieces) and mayonnaise to taste in a bowl. Add red pepper flakes to taste. Some like a drier chicken salad, some like it really mayo-y, it’s up to you. The juices and roasted garlic add a superb smoky taste to this salad that is awesome.
Toast French bread, spread about 1 tbsp of chicken on one side, top with green and red leaf lettuce, top with other bread and serve, preferably with fruit, a fine cheese and some wine.
Sewing tip: This dish is best served on your patio, wearing a sundress, chic shades and your hair in a sleek ponytail caught with a scarf, a la Provence. Try the Mendocino Sundress by Heather Ross. Free instructions.