Foggy city chicken salad

Indulge in the delightful flavors of Foggy City Chicken Salad. Succulent chicken, crisp veggies, and zesty dressing create a culinary masterpiece.

Ingredients:

• Roasted, shredded chicken from 2 breasts (ingredients and instructions below)
• 2 cups of brown rice or quinoa, prepared
• ½ red onion, sliced paper-thin
• 2 tblsp red wine vinegar
• 4 tblsp lukewarm water
• 2.5 tblsp extra virgin olive oil (or mayo if you wish)
• 1 tblsp toasted sesame oil
• 1 tblsp whole grain mustard
• 2 tbslp dijon mustard
• 1/8 tsp chayenne pepper
• 2 tsp celery seed
• 3 tblsp meyer lemon Juice freshly squeezed
• 1/3 cup cilantro finely chopped
• 2 large handfuls of arugula
• 2 large handfuls baby spring mixed greens
• ½ cup of walnuts, toasted and coarsely chopped or roasted pepitas, whole
• salt and pepper, to taste
• 2 medium boneless skinless chicken breasts equally sized (skin on and bone in for even more flavor, however this is less lean option)
• 2 tblsp extra virgin olive oil
• 4 cloves of garlic, chopped finely
• 1 tblsp red chili flakes
• 2 tblsp fresh rosemary, chopped
• 1 tblsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 230 °C.
2. Place the chicken breasts on a roasting rack on a sheet pan (or directly on the sheet pan if you don't have a roasting rack). Drizzle the breasts with 2 tablespoons of extra virgin olive oil, then season with a generous amount of salt, pepper, garlic, thyme, rosemary, and red chili flakes. Roast for 20 to 30 minutes, depending on the size of the breasts, and whether they have bone and skin. Flip the breasts every 10 minutes. Once a meat thermometer registers 165 degrees in the thickest part of the chicken, it is done. Be cautious not to overcook to ensure juiciness. Allow the chicken to rest.
3. While the chicken is resting, marinate the red onion in a small bowl with vinegar, 4 tablespoons of warm water, and a pinch of salt. Let it sit for 20 minutes, then drain.
4. In another small bowl, combine cubed avocado with 1 tablespoon of Meyer lemon juice and a sprinkle of salt. Set aside.
5. Once the chicken has cooled, shred it into medium pieces. Discard skin and bones if necessary.
6. In a large bowl, combine the shredded chicken with cooked rice or quinoa. In a separate small bowl, whisk together 2 tablespoons of olive oil, both mustards, cayenne pepper, and 1 tablespoon of Meyer lemon juice. Pour this dressing over the bowl with chicken and grains. Add the marinated onions, celery seed, and cilantro. Mix everything well. Finally, add arugula, walnuts, avocado, drizzle with toasted sesame oil, and gently toss the salad.
7. Season with salt and pepper to your taste.
8. Enjoy

Summary:

• Calories: 3308 kcal
• Fat: 170 g
• Protein: 126 g
• Carbs: 327 g
• Potassium: 3343 mg
• Magnesium: 1048 mg