Chicken Salad with Roasted-Tomato Vinaigrette
Chicken Salad with Roasted-Tomato Vinaigrette
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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 20 minutes
  • Cook: 25-30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 497kcal (25%)
  • 336mg (14%) Sodium
  • 24g Carbs
  • 7g Fiber
  • 42g (64%) Fat
  • 6g (30%) Saturated Fat
  • 11g Sugars
  • 12g Protein
  • 97mg (10%) Calcium
  • 3mg (18%) Iron
497kcal (25%)336mg (14%)24g7g42g (64%)11g12g6g (30%)
To save time on busy weeknights, make the vinaigrette in advance. It lasts for two weeks in the refrigerator.

Ingredients:

  • For the Roasted-Tomato Vinaigrette:2 to 3 plum tomatoes, halved
  • For the Roasted-Tomato Vinaigrette:1 large garlic clove
  • For the Roasted-Tomato Vinaigrette:2 tablespoons balsamic vinegar
  • For the Roasted-Tomato Vinaigrette:1/2 teaspoon fresh lemon juice
  • For the Roasted-Tomato Vinaigrette:1/4 teaspoon salt
  • For the Roasted-Tomato Vinaigrette:2/3 cup extra virgin olive oil
  • For the Chicken Salad:1 ear corn, husked
  • For the Chicken Salad:2 1/2 cups low-sodium chicken stock
  • For the Chicken Salad:1 pound chicken breast on the bone
  • For the Chicken Salad:2 cups string beans
  • For the Chicken Salad:1 1/2 cups radicchio, halved, cored, and shredded
  • For the Chicken Salad:1/2 large avocado, cut into thin slices
  • For the Chicken Salad:1 cup low-sodium canned beets, cut into slivers
  • For the Chicken Salad:2 cups cherry tomatoes, halved
  • For the Chicken Salad:3 cups baby greens
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Directions:

Directions

To Make the Dressing: Preheat broiler. Place the plum tomatoes in a nonstick pie plate and broil for 4 minutes, or until slightly charred on top. Allow the tomatoes to cool, then place in a blender or food processor and mix with garlic, vinegar, lemon juice, and salt. Slowly add the olive oil until the dressing is fully blended. To Make the Salad: Broil corn for 3 to 4 minutes, turning it every minute so it doesn't burn. Let cool, then slice the kernels off the cob. Set aside. In a small saucepan, simmer the chicken stock and the chicken breast over medium heat for 25 to 30 minutes. Meanwhile, steam the string beans until tender but still crisp, about 3 minutes. Place beans in ice water to stop the cooking, then drain and set aside. Remove the chicken from the stock and slice into it to check for doneness; the meat should be firm and white throughout. When it's cool enough to handle, shred into bite-size pieces. Then place the radicchio, avocado, beets, cherry tomatoes, greens, string beans, corn, and chicken in a large bowl. Toss with ½ cup of the roasted-tomato vinaigrette and serve.
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