Roasted Carrot and Chicken Salad

Roasted Carrot and Chicken Salad

Taste the magic of balance! Tender chunks of carrot are the perfect counterpoint to the lingering, nutty flavor of crunchy pistachios. From Prevention Healthy Cooking. 4 servings

Prep Time

20

Minutes

Total Time

25

Minutes

Makes

4

servings

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 salt
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
  1. Heat oven to 325°F. Spray 11x 9-inch rectangular baking pan and a rimmed baking sheet with olive oil cooking spray.
  2. Place carrots in baking pan. Sprinkle with sugar, 1 teaspoon of olive oil and 1/8 teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, 25 minutes or until carrots are tender and lightly golden at edges.
  3. About 5 minutes before carrots are done, place chicken in a mound on the prepared baking sheet. Drizzle with 1 teaspoon of the oil, and sprinkle with 2 tablespoons of the chives, and 1/8 teaspoon each of the salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, 5 to 7 minutes or until juice of chicken is clear when center of thickest part is cut. Remove carrots and chicken from oven; let cool a few minutes.
  4. Meanwhile, in salad bowl, mix vinegar, shallot, the remaining oil, 2 tablespoons chives, and 1/4 teaspoon each salt and pepper. Let stand 5 minutes or more to blend flavors.
  5. Just before serving, add arugula, watercress and grapes to the vinegar mixture tossing to coat greens and grapes. Spread out on large platter. Top with carrots, chicken and any juices. Sprinkle with pistachios. Serve warm.
Makes 4 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Carrots Get an A
Carrots are rich in vitamin A, which can help maintain healthy skin and prevent infections.
Source
The Sugar Solution Cookbook (2006) p. 206

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 390mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 16g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.