Herby Chicken and Root Veggie Salad

Written By Hannah Burwell

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

½ lb. potatoes, cut into 1 inch pieces

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, 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 cheese, 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 large bowl, toss together all of the root veggies and chicken. In a small bowl, mix together ¼ c. olive oil, cumin, paprika, thyme, and salt and pepper. Pour over veg and chicken mixture and mix well.

  3. Transfer to a large sheet pan and spread out into a single layer. Bake for 30-40 minutes or until all root veg are fork-tender and chicken is cooked through. Be sure to stir half way 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 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 bowls. Top with salad, pistachio and herb mixture. Sprinkle with cheese of choice and pickled onions, if desired. And finally, drizzle with dressing. Enjoy!

Hannah Burwell