What you'll be getting:

Chicken Salad

Per Serving

6 oz chicken (marinating in balsamic vinegar, avocado oil, salt, pepper, whole grain mustard, and garlic) 

1/3 pepper (marinating in the same liquid as the chicken) 

100 g zucchini and onions

50 g red and green leaf lettuce 

2 T salad dressing (balsamic vinegar, onion, avocado oil, salt, pepper, whole grain mustard, and garlic)

Equipment needed: grill or lined sheet pan

I originally planned on grilling this dinner, however, as I was heating my grill I ran out of propane. Sometimes you have to improvise. So you can grill the chicken and peppers or you can roast. I will show pictures of the roasting, if you choose to grill, heat up your grill and then place chicken and peppers on it. Close the lid and cook for 5 minutes on each side, when cooked (you can use a thermometer to make sure everything is cooked through, you want the chicken to be 165 degrees) place on a cutting board, let it rest for 5 minutes before cutting into it. 

For roasting, heat up your oven to 400 degrees. Once hot, place the chicken and peppers on a sheet pan and into the oven. Set a timer for 20 minutes. 

When the timer has 1 minute remaining, switch the broiler on, this will give the chicken a charred flavor. After the chicken and peppers have been under the broiler, pull from the oven and set on a cutting board. Let them rest for 1 minute before cutting. Slice and place on top of the salad. From start to finish this dinner takes 20 minutes. Enjoy. 

When the timer has 5 minutes remaining on it, toss the lettuce with the zucchini and onions. Add the salad dressing. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630