Italian Chicken Salad

Preheat your grill to medium, and place the red and yellow bell pepper straight on the grates. Grill the peppers until they are charred on all sides, about 10 minutes. They should be black. Remove from the grill and transfer to a small bowl. Cover the bowl with foil and let it sit for 15-20 minutes.

Once the peppers have rested, remove the skins, stem and seeds. This should be fairly easy at this point. Chop the peppers coarsely and add them into a large bowl. To the bowl, also add the shredded chicken, parsley, almonds and jalapeño. Season with salt and pepper and toss the ingredients together. Set aside.

To prepare the vinaigrette, combine the lemon juice, red wine vinegar, Dijon mustard, honey, a dash of salt and pepper and the garlic in the pitcher of your blender. Blend on low. While the ingredients are blending, slowly drizzle in the extra virgin olive oil through the opening in the top of the lid. Once all of the oil has been added, close the lid and blend on medium for a couple of seconds until everything comes together. Pour the vinaigrette over top of the salad ingredients and toss to combine.

Cover and refrigerate until ready to serve. Best served chilled on tortillas. Enjoy!