Who doesn’t love a cosy comforting chicken dinner? Here’s a quick way to get your fix in a salad. Feel free to use 2 cups (500 mL) leftover cooked chicken or turkey.
Roasting time: 30 min
- 1 lb (500 g) boneless skinless Ontario Chicken Thighs
- 1-1/2 tsp (7 mL) dried sage leaves
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 tsp (1 mL) paprika (preferably sweet smoked)
- Quarter peeled Ontario Rutabaga, cut into 2-inch (5 cm) pieces
- 3 peeled Ontario Carrots, cut into 2-inch (5 cm) pieces
- 2 peeled Ontario Parsnips, cut into 2-inch (5 cm) pieces
- 4 tsp (20 mL) olive oil
- 1/4 cup (50 mL) each dried cranberries and toasted pecans
- 2 tbsp (25 mL) olive oil
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp (5 mL) coarse grain Dijon mustard
- 1/4 cup (50 mL) coarsely chopped fresh tarragon leaves
Line 2 baking sheets with parchment paper. Sprinkle chicken with sage, half each of the salt and pepper and the paprika. Place chicken at one end of 1 baking sheet; place rutabaga at other end. Place carrots and parsnips onto second baking sheet. Drizzle 1 tbsp (15 mL) of the oil over carrot mixture and 1 tsp (5 mL) over rutabaga. Sprinkle vegetables with remaining salt and pepper; stir. Roast in 400°F (200°C) oven for 15 minutes. Stir and rotate baking sheets. Roast until vegetables are tender and golden; and juices run clear when chicken is pierced, 10 to 15 minutes.
Place vegetables into large bowl. When chicken is cool enough to handle, shred into pieces; add to vegetables along with cranberries and pecans.
In small bowl, whisk together oil, vinegar and mustard. Pour over chicken mixture; add tarragon and toss to coat.
- Protein: 25 grams
- Fat:23 grams
- Carbohydrate: 27 grams
- Calories: 410