Bell peppers and chicken salad

Chef Massimo Capra makes a delicious salad that's jam-packed with fresh flavours

Chef Massimo Capra makes a delicious salad that’s jam-packed with fresh flavours.

Bell peppers and chicken salad

Serves: 4


  • 1 ½ cups red & yellow bell peppers, julienne
  • ½ cup Poblano pepper, julienne
  • 1 cup fennel, julienne
  • 1 cup mango, julienne
  • 1 cup red onions, julienne
  • 2 cup grilled chicken breast, julienne
  • 1 bunch cilantro, chopped
  • Spiced peanuts, for garnish

Dressing ingredients:

  • Cherry tomatoes, cut in half
  • 1 ½ oz. olive oil to taste
  • 1 tbsp lime juice
  • 2 tbsp rice vinegar
  • Pinch of cumin
  • Pinch of oregano
  • Salt & pepper to taste


Prepare the dressing by placing the tomatoes, lime juice, vinegar, cumin and oregano in a blender and purée until smooth. Remove and slowly whisk the olive oil in and set aside.

Mix all the remaining ingredients in a bowl and dress to your liking with the tomato dressing.

Serve sprinkled with extra cilantro and spiced peanuts.

Courtesy Massimo Capra

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation