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Roasted Carrot and Chicken Salad
Roasted Carrot and Chicken Salad
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Prep Time:
20 minutes
Total Time:
25 minutes
Carrot chunks paired with crunchy pistachios create a harmonious and flavorful dish.
Ingredients:
  • 1 lb large carrots, peeled and cut into 1/2-inch diagonal slices (2 cups)
  • 1 tablespoon packed brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 boneless skinless chicken breasts, cut into thin slices (about 12 oz)
  • 1/4 cup snipped fresh chives or sliced scallion greens
  • 1 tablespoon + 1 teaspoon cider vinegar
  • 1 medium shallot, thinly sliced
  • 2 cups baby arugula
  • 1 bunch watercress, tough stems removed
  • 1 1/2 cups halved red seedless grapes
  • 2 tablespoons unsalted shelled chopped pistachios
Instructions:
  • Preheat oven to 325°F. Grease an 11x 9-inch baking pan and a rimmed baking sheet with olive oil cooking spray.
  • In a baking pan, arrange carrots and generously sprinkle with sugar, 1 teaspoon of olive oil, 1/8 teaspoon each of salt and pepper. Mix well to ensure the carrots are coated evenly. Roast for 25 minutes, stirring occasionally, until the carrots are tender and delicately golden on the edges.
  • Five minutes before the carrots are cooked, place the chicken in a mound on the baking sheet. Drizzle with 1 teaspoon of oil, sprinkle with 2 tablespoons of chives, and season with 1/8 teaspoon each of salt and pepper. Toss to combine. Arrange in a single layer, then roast and turn once, about 5 to 7 minutes, or until the chicken is cooked through. Once done, remove the carrots and chicken from the oven and allow them to cool for a few minutes.
  • In a salad bowl, combine vinegar, shallot, remaining oil, 2 tablespoons chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Allow to sit for at least 5 minutes to meld flavors.
  • Before serving, gently mix arugula, watercress, and grapes into the vinegar mixture, ensuring the greens and grapes are evenly coated. Arrange the mixture on a large platter and top with carrots, chicken, and any juices. Finish by sprinkling with pistachios before serving warm.

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