Foggy city chicken salad

Indulge in a tantalizing mix of tender chicken with crisp greens, drizzled with a zesty dressing. A burst of flavors in every bite.

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). Coat the breasts with 2 tablespoons of olive oil, followed by a generous amount of salt, pepper, garlic, thyme, rosemary, and red chili flakes. Roast for 20 - 30 minutes, flipping the breasts every 10 minutes, depending on their size and whether they have bones and skin. Once a thermometer inserted into the thickest part of the chicken reads 165 degrees, it is done. Be careful not to overcook to ensure juiciness. Allow the chicken to cool.
3. While the chicken is cooling, marinate 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 and set aside.
4. In another bowl, combine cubed avocado with 1 tablespoon of Meyer lemon juice and a pinch of salt. Set aside.
5. Once cooled, shred the chicken into medium-sized pieces. Remove and discard any skin and bones as needed.
6. In a large bowl, mix the chicken with cooked rice or quinoa. In a separate small bowl, whisk together 2 tablespoons of olive oil, two types of mustard, cayenne pepper, and 1 tablespoon of Meyer lemon juice. Pour this mixture into the large bowl with the chicken and grains. Add the marinated onions, celery seed, and cilantro. Mix well before adding arugula, walnuts, and avocado. Drizzle with toasted sesame oil and toss gently.
7. Season with salt and pepper to your liking.
8. Enjoy

Summary:

• Calories: 4251 kcal
• Fat: 213 g
• Protein: 250 g
• Carbs: 337 g
• Potassium: 5390 mg
• Magnesium: 1226 mg