Chicken Pepper Salad


  • 1 pound chicken meat, cut into bite-sized pieces
  • 1 cup Florida onions, chopped
  • 1 Florida red bell pepper, chopped into medium-sized pieces
  • 5 stalks Florida celery, chopped into medium-sized pieces
  • 1/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1/2 cup Parmesan cheese
  • Nonstick cooking spray


  • Spray a skillet with cooking spray. Cook chicken and onions in the skillet on medium-high heat until chicken is done, about 10 minutes. Set aside.
  • Combine bell pepper, celery, olive oil and vinegar; mix well. Combine chicken and onions with vegetable mixture and toss all ingredients.
  • Top with cheese and serve.

Yield 4 servings

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