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.
Serves: 4
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Nutrition Score per serving:
(2 ¼ cups): 366 calories, 18 g fat (43% of calories), 3 g saturated fat, 23 g carbs, 31 g protein, 7 g fiber, 86 mg calcium, 3 mg iron, 245 mg sodium
Ingredients
Roasted-Tomato Vinaigrette2 to 3 plum tomatoes, halved
1 large garlic clove
2 tablespoons balsamic vinegar
½ teaspoon fresh lemon juice
¼ teaspoon salt
2/3 cup extra-virgin olive oil
Chicken Salad
1 ear corn, husked
2 ½ cups low-sodium chicken stock
1 pound chicken breast on the bone
2 cups string beans
1 ½ cups radicchio, halved, cored, and shredded
½ large avocado, cut into thin slices
1 cup low-sodium canned beets, cut into slivers
2 cups cherry tomatoes, halved
3 cups baby greens
Directions
To Make the DressingPreheat 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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