Blog
Apr 06
Chicken Salad

Week 21 – Bistro Chicken Salad

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  • PREP TIME: 10 mins
  • COOK TIME: 10 mins
  • SERVINGS: 4 servings
  • CALORIES PER SERVING: 466

Ingredients

  • 1 medium carrot
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 4 boneless, skinless chicken breast halves
  • 1 large beefsteak tomato
  • 2 mini seedless cucumbers
  • 6 radishes
  • Small can of fresh or thawed frozen corn kernels
  • Cos lettuce
  • 1/4 cup toasted walnut pieces
  • 1/4 cup thin strips red onion

Mustard-Herb Vinaigrette (makes 1 cup)

  • 1 hard-boiled egg yolk
  • 3 tbsp. white wine vinegar
  • 1 tbsp. grainy Dijon mustard
  • 1 tbsp. water
  • 1/2 tsp. minced garlic
  • 1/2 tsp. kosher/sea salt
  • 1/2 tsp. Freshly ground black pepper
  • 5 tbsp. extra-virgin olive oil
  • 2 tsp. chopped fresh tarragon, basil, or parsley (your choice)

Method: Dressing

  1. Boil 1 egg in a pot (place egg in cool water and let it boil for 8 minutes, then peel and remove yolk). In a blender, puree the egg yolk (this makes the dressing extra creamy), white wine vinegar, grainy Dijon mustard, water, minced garlic, salt, and freshly ground black pepper.
  2. With blender running, slowly add extra-virgin olive oil until well combined.
  3. Pour into a small bowl; stir in chopped fresh tarragon, basil, or parsley.

Method: chicken salad

  1. Trim ends of carrot, zucchini, and squash; peel carrot. Into a large salad bowl using a vegetable peeler, shave carrot, zucchini, and squash lengthwise into long, wide, thin ribbons (stop when you get to the seedy centers of the zucchini and squash).
  2. Heat a stove-top pan over medium heat. Brush chicken with 1/4 cup of the vinaigrette and grill, turning once or twice, 10 minutes or until cooked through. Cover chicken loosely with foil and let rest for 5 minutes.
  3. Meanwhile, heat another pan over high heat until hot. Add corn and cook 2 to 3 minutes, tossing until kernels are lightly charred. Add to veggie ribbons in a large salad bowl.
  4. Add remaining ingredients to salad bowl. Pour in the remaining vinaigrette and gently toss. Divide among 4 plates. Slice chicken and place it on top of each salad serving.

 

  1. NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.