Rainbow chicken salad
Indulge in a vibrant culinary experience with our Rainbow Chicken Salad. Bursting with fresh flavors and colorful ingredients, this salad is a delicious and healthy option for any mealtime.
Ingredients:
- 1 chicken breast, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon curry powder
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1 cup shredded carrots
- 1 cup drained canned corn kernels
- 1 avocado, thinly sliced
- 1 cup thinly sliced kale leaves
- 1 cup blueberries
- 1 cup thinly sliced red cabbage
- Simple Vinaigrette, recipe follows
- 1/4 cup white, red or aged sherry vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 small clove garlic, minced
- 1 1/4 teaspoons kosher salt
- Few grinds black pepper
- 3/4 cup extra-virgin olive oil
Instructions:
- Preheat your oven to 190 °C.Cover the chicken breast thoroughly with olive oil, then coat it with curry powder. Season generously with salt and pepper. Place it on a baking sheet lined with parchment paper and bake until it is fully cooked, which should take about 20 minutes. Once done, take it out and allow it to cool before cutting it at a diagonal angle into slices that are half an inch thick.Arrange the salad on a large platter, laying out the ingredients in rainbow colors: tomatoes, carrots, chicken, corn, avocado, kale, blueberries, and cabbage. Present it with the vinaigrette on the side.Place a medium-sized bowl on a folded kitchen towel in the shape of an O to keep it stable while you whisk. In the bowl, combine the vinegar, mustard, garlic, salt, and pepper. Slowly pour in the oil while whisking continuously. Keep whisking until the mixture is fully combined. You can use it immediately or store it in a sealed container in the refrigerator for up to 3 days.
Summary:
- Calories: 2652 kcal
- Fat: 217 g
- Protein: 80 g
- Carbs: 119 g
- Potassium: 4131 mg
- Magnesium: 287 mg