Aug 21

Sun Roasted Carrot & Chicken Salad

Sun Roasted Carrot & Chicken Salad

Sun Roasted Carrot & Chicken Salad

Created and inspired by professional chef Mark McEwan for Sun Life Financial – as part of the company’s commitment to help with the prevention and management of diabetes, this recipe demonstrates that healthy meals can be easy and full of flavour.

A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.

Sun Roasted Carrot & Chicken Salad

• Prep time: 20 minutes

• Total time: 30 minutes

• Portions:4 servings

Dressing-
1 tbsp juice of lemon
75 ml white balsamic vinegar
150 ml olive oil
1 tsp horseradish
1 tsp grainy mustard
Pinch of salt 1/4 tsp pepper
Combine all ingredients and slowly stream into the oil while whisking.

Carrot Salad
500 g carrots
1/2 tsp kosher salt
1 tbsp olive oil
250 ml avocado, sliced
2 green onions
12 sprigs coriander (cilantro)
50 ml celery hearts

Chicken Breast
450 gr chicken breast
2 tsp grainy mustard
1 tbsp olive oil
1/4 tsp salt
Pepper to taste
Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.

Method – Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them). Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts. Drizzle on additional dressing as garnish.

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