Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate ...

A gorgeous chicken salad that can be served warm or cold ... side or until lightly browned and cooked through. Transfer to a plate. Spray the pan with a little more oil and cook the pepper ...

But it needn’t even be a meal! The chicken salad is so scrumptious on crackers or as the dip on a crudite platter. —Laura Wilhelm, West Hollywood, California Prep/Total Time: 15 min.