Monday, February 9, 2015

Roasted Winter Vegetable Chopped Chicken Salad

I really like this salad.  I mean, really, really like it.  I was surprised, too because it was so much more flavorful than I expected.  While I like all the ingredients separately, together, they make a great meal.  I think it's the lemon zest dressing and feta (or cheese of your choice) that really made this salad stand out. 

We were going to a friend's house for appetizers so we needed a lighter dinner -- and preferably one heavy on vegetables. This was perfect! However, I was just as happy (and satiated) eating the leftovers for lunch the next day when I didn't need a lighter option.  I need to add this to our menu again soon!

Roasted Winter Vegetable Chopped Chicken Salad
Taken from: Pink Parsley
Serves about 4
  • 12-16 oz brussels sprouts, stem-end cut off, halved, and quartered if large (about 3-4 cups of chopped sprouts)
  • 1/2-1 head cauliflower, cut into florets (about 3 cups)
  • 1/4 cup olive oil, plus 2 tsp
  • 3 cloves garlic, minced
  • kosher salt and freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 1/2-1 lb. boneless, skinless chicken breasts, trimmed of excess fat
  • zest and juice of 1/2 lemon (about 2 Tbsp juice)
  • 1 romaine heart, halved lengthwise and chopped into bite-sized piece
  • 3-4 cups roughly chopped fresh spinach (or more romaine)
  • 1/2 cup freshly grated aged Gouda or crumbled feta (we used feta which I loved)
  1. Preheat the oven to 425 degrees.  
  2. In a small bowl, whisk together 1/4 cup of the oil, garlic, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and red pepper flakes.  Toss the brussels sprouts and cauliflower with 1 tablespoon of this mixture, then arrange in a single layer on 2 rimmed baking sheets.
  3. Heat the remaining 2 teaspoons of oil in a skillet set over medium high heat.  Pat the chicken dry and season both sides with salt and pepper, then cook 3 minutes per side, until golden-brown.  
  4. Place the chicken on one of the baking sheet with the vegetables, and cook for 10 minutes.  Turn the chicken over, stir the vegetables, and return the pan to the oven.  Cook an additional 5 to 10 minutes, or until the vegetables are tender and chicken is cooked through (check after 5 minutes, and take it out if the chicken has reached 165 degrees in the center).  
  5. Meanwhile, whisk the lemon zest and juice into the olive oil-garlic mixture.  Season to taste with additional salt and pepper.
  6. Allow the chicken to rest for 5 minutes, then chop into large chunks.  
  7. Toss the romaine and spinach with the dressing, then gently mix in the vegetables, chicken, and cheese. Taste and season with additional salt and pepper if needed, and serve warm or at room temperature.