Spring Chicken Salad

Let's go lively into spring with color.  Our taste buds and eyes are canvassing for excitement.  Spring....that time of year we start thinking about asparagus, flowers, color and everything new.  I already have been eating that spring vegetable we love, asparagus. I am waiting for our annual hunt and gather for it.  Actually, I don't really hunt and gather, I just drop my husband off in his favorite field and pick him up when the bag is full.

Today it is a chicken salad.  We found this great smoked chicken at a local store that makes their own.  So I thought some kind of chicken salad would be great.  Then I started thinking about roasted bell peppers.  I had this gorgeous tomato which tastes like the ones you get in summer from your garden and magically a salad is created.

Roasted red bell pepper sauce

1 red bell pepper, blackened on an open flame or grill then placed in a brown bag for 10 minutes
1/4 cup chicken stock gluten free
1 tsp sunny Paris (Pensheys Spices)shallots, chives,green peppercorn,basil,tarragon,chervil,bay leaf and dill weed
Or any spice you like
Dash of garlic powder
Salt and pepper to taste

Take bell pepper from bag and clean off black char, take off stem and seeds and rough chop.  Put in food processor with stock and spices and blend until smooth.  Adjust thickness with more or less stock.

For the salad I combined lettuce, tomato, smoked chicken and a dab of brown rice.  Topped it all off with the roasted pepper sauce.

Create your own spring treat.  Spring the time for a re-awakening of our zest for food and life....just like the spring chickens.