Roasted Chicken, Bell Pepper And Onion Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2/3 cup olive oil

2/3 cup balsamic vinegar or red wine vinegar

1/4 cup chopped fresh rosemary or 2 tablespoons dried, crumbled

5 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

4 pounds chicken breast halves

3 large red bell peppers, cut into 1/2-inch-wide strips

2 large yellow bell peppers, cut into 1/2-inch-wide strips

3 large red onions, cut into 1/2-inch-thick rounds

2 teaspoons Dijon mustard

2 teaspoons balsamic vinegar or red wine vinegar

1/4 cup olive oil

4 teaspoons grated orange peel

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, crumbled

Ornamental kale leaves

Fresh rosemary sprigs

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