One of my favorite things to do when I am cooking is to try to get a colorful plate full of fresh vegetables. This salad is a great summer dish that you can interchange any vegetables you find at the farmer’s market or need to use up in the fridge.
2 chicken breasts
4 carrots, chopped
1 bunch of kale, stems removed, chopped
4 ounces fresh peas (or defrosted frozen)
1 romaine heart, chopped
1/2 pint colorful tomatoes, halved
3 radishes, sliced
1/4 ounce chives
1 tablespoon Dijon Mustard
1 tablespoon White Wine Vinegar
4 tablespoons olive oil, divided
1 small loaf ciabatta bread, cubed
Salt and Pepper
|Did you know that purple carrots have yellow centers?|
Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Toss bread with 1 tablespoon olive oil, salt and pepper.
Place seasoned chicken breasts on baking sheet. Bake for 10 minutes. Flip chicken, and add prepared bread on the other side of the baking sheet. Bake for 5-10 minutes until the chicken is done and bread is crispy and golden. (note: allow chicken to rest before slicing and serving.)
Blanch vegetables (that need it): Add carrots to the boiling water for about 2 minutes, add kale for about 2 minutes, and peas for the last 2 minutes (until carrots are crispy tender.) Drain the veggies and rinse under cold water.
Make the vinaigrette: in a small bowl, whisk the chives, white wine vinegar, and Dijon mustard. Continue to whisk and drizzle 2 tablespoons of olive oil, then season to taste. (Feel free to add more mustard if you like your dressing with an extra kick.)
Toss the lettuce, tomatoes, radishes, and blanched vegetables (carrots, kale, and peas) with the vinaigrette. Toss to coat.
Plate salad. Top with sliced chicken and crispy croutons.