Sun-roasted carrot and chicken salad
Created and inspired by professional chef Mark McEwan for Sun Life Financial – as part of the company’s commitment to help with the prevention and management of diabetes, this recipe demonstrates that healthy meals can be easy and full of flavour.
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.
Sun-roasted carrot and chicken salad
Prep time: 20 minutes
Total time: 30 minutes
Portions: 4 servings
Ingredients:
Dressing
- 1 tbsp juice of lemon
- 75 ml white balsamic vinegar
- 150 ml olive oil
- 1 tsp horseradish
- 1 tsp grainy mustard
- Pinch of salt 1/4 tsp pepper
Combine all ingredients and slowly stream into the oil while whisking.
Carrot Salad
- 500 g carrots
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 250 ml avocado, sliced
- 2 green onions
- 12 sprigs coriander (cilantro)
- 50 ml celery hearts
Chicken breast
- 450 gr chicken breast
- 2 tsp grainy mustard
- 1 tbsp olive oil
- 1/4 tsp salt
- Pepper to taste
Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.
Method:
- Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them).
- 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.
Courtesy Chef Mark McEwan, @Chef_MarkMcEwan
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