Chicken Chimichurri Salad

🥘 Ingredients

• large chicken breasts 3
• red onion 1
• red bell pepper 1
• olive oil 2 tablespoons
• salt 1 teaspoon
• chili powder 1 teaspoon
• pepper 1 teaspoon
• cannellini beans 1 can
• chickpeas 1 can
• mozzarella cheese ½ cup
• balsamic or red wine vinegar ¼ cup
• olive oil ½ cup
• salt 1 teaspoon
• chili powder 1 teaspoon
• lemon juice 3 tablespoons

1. 1

   preheat oven to 425 degrees
2. 2

   cook large chicken breasts to pressure cooker on high for 40 minutes
3. 3

   while the chicken is cooking, dice red onion and red bell pepper
4. 4

   add peppers and onions to a large mixing bowl
5. 5

   add olive oil to the vegetables, in addition to salt , chili powder , and pepper . Mix well
6. 6

   spread the vegetable mixture on a large baking sheet and bake for 15 minutes or until lightly charred around the edges
7. 7

   once everything is done cooking, add it all to the large mixing bowl again
8. 8

   add cannellini beans and chickpeas and mozzarella cheese to the mixture
9. 9

   mix balsamic or red wine vinegar , olive oil , salt , chili powder , lemon juice together in a small bowl
10. 10

    add the spice and vinaigrette mixture to the large mixing bowl with everything else and mix well
11. 11

    You can serve and eat immediately, but in my opinion it tastes even better if you let it sit, chill, and marinate in the fridge for an hour or so first