Sun-roasted carrot and chicken salad

BT Toronto | posted Wednesday, May 14th, 2014

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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:

1. Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them).
2. Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing.
3. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts.
4. Drizzle on additional dressing as garnish.

Courtesy Chef Mark McEwan, @Chef_MarkMcEwan