Name: Sun-Roasted Carrot & Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Tbsp lemon juice; 75 mL white balsamic vinegar; 150 mL olive oil; 1 tsp horseradish; 1 tsp grainy mustard; pinch salt; ¼ tsp pepper; 450 g chicken breast; 2 tsp grainy mustard; 1 Tbsp olive oil; ¼ tsp salt; pepper, to taste; 500 g carrots; ½ tsp kosher salt; 1 Tbsp olive oil; 250 mL avocado, sliced; 2 green onions; 12 sprig coriander (cilantro); 50 mL celery hearts

Prep Time

20 min

Cook Time

10 min

Yields

4 servings

A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.

Courtesy of Chef Mark McEwan for the kids’ Get BUSY active lifestyle event.

ingredients

Dressing

Tbsp lemon juice

mL white balsamic vinegar

150

mL olive oil

tsp horseradish

tsp grainy mustard

pinch salt

tsp pepper

Chicken Breast

450

g chicken breast

tsp grainy mustard

Tbsp olive oil

tsp salt

pepper, to taste

Carrot Salad

500

g carrots

tsp kosher salt

Tbsp olive oil

250

mL avocado, sliced

green onions

sprig coriander (cilantro)

mL celery hearts

Ingredient Substitution Guide

directions

Step 1

Combine all ingredients and slowly stream into the oil while whisking.

Step 2

Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.

Step 3

Toss carrots in olive oil and salt and roast at 375ºF until tender (should still have a “bite” to them).

Step 4

Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts. Drizzle on additional dressing as garnish.

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Sun-Roasted Carrot & Chicken Salad