29 August 2013

Late Summer Roasted Vegetable Salad with Stovetop Chicken


As the summer comes to a close I find myself trying to hold onto experiences, time and colorful ingredients. This little almond flour baking spree has turned my world in an interesting direction. While I did manage to mix up a batch of rye and raspberry scones last week (I need to tweak it just a tad more before sharing--but hold onto your seats, they will rock!) I have been caught up making batch upon batch of paleo blueberry muffins usually with extra toasted almonds instead of walnuts, and turning to them nearly everyday for breakfast. This almond flour muffin is not a joke. They are so delicious and moist, and store well in the fridge for a few days which makes them convenient to make some night after dinner when I have time. So if I've been neglecting the savory on here for a bit, I want to make up for it now with a typical hearty weekday salad doable for lunch or dinner. Actually, we had them for a "linner" one day last week.


You'll roast a few varieties of vegetables, ideally rainbow colored : ) I had orange pepper, beets, and yellow squash. Then, garnish it with some herbs and greens with bite like arugula, and round it out with some fresh halved cherry tomatoes and avocado. I top it with some sliced chicken made the only way I'll make chicken breasts (without the flour-it actually is not necessary), and dollop some creamy yogurt-parsley dressing on top. I think there's a bit of feta and pickled onion nestled in there too, but that's it. I could have thrown a bunch more stuff into this but lately with salads I've been sticking to minimalism. Good things come in threes after all. Enjoy. 



Late Summer Roasted Vegetable Salad with Stovetop Chicken

For the Salad

About 2 cups your choice late summer veggies, sliced, mixed with olive oil and salt, and roasted at 425 degrees  for 20 minutes on baking sheets (except beets!) Roast those whole, in foil, for 1-2 hours, cool completely, peel and slice.

2 handfuls arugula + herbs

Additional sea salt, lemon juice and olive oil to taste

For the Chicken

2 organic chicken breasts cooked as per method linked to in body (without flour, just seasoning), slightly cooled and sliced.

Add ins: Pickled red onions, crumbled feta, avocado slices, fresh halved cherry tomatoes

For the Dressing
In a food processor combine:

1/2 cup parsley leaves
1/2 cup full fat Greek yogurt or sour cream
1 clove garlic
A few slices cucumber, peeled, no seeds (optional but cooling)
zest and juice of 1/2 a lemon
Salt and Pepper to taste (start w/ 1/4 tsp salt)

Assembly:

Take a handful of greens/herbs, toss with just a tad salt, squeeze lemon and drizzle oil. Add in a handful or two of roasted veg, half the feta + avocado (if using beets add last so as not to turn the whole thing pink) and toss lightly. Add chicken breast and additional feta, onion, tomatoes + avocado. Top with dollops of the dressing and pinch coarse salt.

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