Chicken Salad with Roasted-Tomato Vinaigrette
To save time on busy weeknights, make the vinaigrette in advance. It lasts for two weeks in the refrigerator.
For the Roasted-Tomato Vinaigrette:
- 2 - 3 plum tomatoes, halved
- 1 large garlic clove
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 2/3 cup extra virgin olive oil
For the Chicken Salad:
- 1 ear corn, husked
- 2 1/2 cups low-sodium chicken stock
- 1 pound chicken breast on the bone
- 2 cups string beans
- 1 1/2 cups radicchio, halved, cored, and shredded
- 1/2 large avocado, cut into thin slices
- 1 cup low-sodium canned beets, cut into slivers
- 2 cups cherry tomatoes, halved
- 3 cups baby greens
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 1/2 cup of the roasted-tomato vinaigrette and serve.
Per serving: 497 kcal cal., 42 g fat (6 g sat. fat), 336 mg sodium, 7 g fiber, 11 g sugar, 12 g pro., 97 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet