A Mediterranean chicken salad with homemade sherry dressing — healthy and full of flavour!
Kale chicken salad
Ingredients:
Sherry dressing
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) sherry vinegar or red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 pinch salt
- 1 pinch fresh ground pepper
- 1 pinch sugar
Salad and chicken
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 2 x 3/4 lb (375 g) boneless chicken breasts
- 1 red bell pepper, cut into strips
- 1 green pepper, cut into strips
- 6 cups kale or mixed greens
- 1/2 cup thinly sliced sweet onion
- 1/3 cup sliced stuffed green olives
- 1/4 cup toasted sliced almonds
- 1/4 cup crumbled feta cheese
Method:
Sherry dressing
In a bowl, whisk dressing ingredients together until blended. Set aside. (Dressing can be made ahead and covered. It will keep up to 1 week in the refrigerator.
Salad and chicken
Preheat oven to 375 F. In a bowl, blend oil, paprika, salt and pepper. Add chicken and peppers, turning them gently until thoroughly coated. Transfer chicken and peppers to a baking dish and bake about 35 minutes or until the chicken shows no pink and the peppers are roasted. Cool a little and slice diagonally.
Assembly
In a large bowl, mix greens, onion, olives, almonds, chicken and peppers. Add dressing and toss gently. Sprinkle with crumbled feta.
Courtesy Cara Rosenbloom
www.wordstoeatby.ca
@cararosenbloom
To read Jessica Mulroney’s blog The Mulroney Meal Plan, click here.