Herby Chicken and Root Veggie Salad

This recipe is versatile! Use whatever root veg you have on hand: beets, potatoes, carrots, turnips, radishes, etc). Same thing with any tender greens that you have on hand: use spinach, arugula, spicy asian mix, salad mix, or a mixture of a couple greens!

Feeds 2-4 people (depending on how hungry you are)

Ingredients:

2 lb. chicken breasts, cut into 1 inch pieces

½ lb. carrots, cut into 1 inch pieces (peel if you prefer them peeled)

½ lb. potatoes, cut into 1 inch pieces (peel if you prefer them peeled)

¼ c. olive oil

1 tsp. cumin

1 tsp. paprika

1 tsp. dried thyme

sprinkle of salt and pepper

4-6 c. salad mix, spicy asian greens, arugula, spinach, a mix of greens, etc

¼ c. minced fresh herbs (a mix of a few of the following is nice: chives, mint, dill, cilantro, parsley, etc)

½ c. pistachios, chopped

4 oz. crumbled goat cheese, crumbled feta, or chopped fresh mozzarella

½ c. pickled red onions, optional

Dressing:

1 T. dijon mustard

1 T. white wine vinegar or lemon juice

1 T. honey (can add more to taste)

1 T. green garlic (or regular garlic), minced

1/3 c. olive oil

¼ c. dill, finely minced

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a medium bowl, toss together all of the root veggies and in another medium bowl, add the chicken. In a small bowl, mix together ¼ c. olive oil, cumin, paprika, thyme, and salt and pepper. Pour the mixture over veggies and the chicken, dividing it between the two bowls somewhat evenly. Mix well.

3. Transfer the veggies to a large sheet pan and spread into a single layer. Bake for 10 minutes. Push the veggies to one side of the pan, stirring them around a little and then add the chicken to the other side. Cook for 20-30 more minutes, or until veggies are fork-tender and chicken is cooked through. Once done, let sit on counter to cool.

4. While the chicken and veg mixture is in the oven, prepare the dressing. In a small blender or food processor, process all dressing ingredients except for olive oil for 10 seconds. Add in the olive oil and blend for another 10-15 seconds or until well-mixed. Alternatively, you can use an immersion blender or even whisk very briskly (Mix all ingredients except olive oil together and then whisk briskly as you slowly pour in olive oil).

5. In a large bowl, mix together greens, pistachios and herbs.

6. Once veggies and chicken are slightly cooled, divide equally into 2-4 bowls. Top with the salad, pistachio and herb mixture. Sprinkle with cheese of choice and pickled onions, if desired. And finally, drizzle with dressing. Enjoy!