Aunt Nettie's Chicken Salad with Roasted Red Peppers and Garlic (Paleo, SCD, GAPS, grain free, dairy free)
  • 1 large red bell pepper
  • 3 cups cooked chicken, shredded
  • 1-2 cloves of garlic, minced or pressed
  • ½ cup fresh flat-leaf parsley, finely chopped
  • extra virgin olive oil
  • salt & pepper, to taste
  1. Line oven rack with aluminum foil. Turn oven on to broil.
  2. Place red pepper on foil and roast until the skin turns black. Using tongs, rotate pepper so it chars on all sides.
  3. Remove from oven and place in a bowl with foil on top. Allow the pepper to sit as the steam loosens the skin.
  4. Once cool enough to handle, peel pepper and pull out the stem and sends. Rinse pepper to get seeds off, if needed.
  5. Dice the pepper.
  6. In a large bowl, add chicken, diced pepper, garlic and parsley.
  7. Add enough olive oil to coat and salt and pepper, to taste. Stir with a large fork.
  8. This chicken salad is better the longer it sits as the flavors have a chance to meld.
Recipe by my BIG FAT grain free life at