Sun Roasted Carrot & Chicken Salad
- 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.
- 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.
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Taken from www.epicurious.com/recipes/member/views/sun-roasted-carrot-chicken-salad-52858281 (may not work)