Roasted Carrot and Chicken Salad with Grapes and Pistachios

Roasting is a great way to bring out any vegetable's natural sweetness. In this colorful salad, tender chunks of carrot are the perfect counterpoint to the lingering, nutty flavor of crunchy pistachios

August 27, 2013

Serves: 4
Prep: 20min
Cook: 25min
Total: 45min

Ingredients
• 1 pound large carrots, peeled and cut into slices (2 cups)
• 1 tablespoon brown sugar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 boneless, skinless chicken-breast halves (6 ounces each), cut crosswise in thin slices
• 4 tablespoons snipped fresh chives or sliced scallion greens
• 1 tablespoon cider vinegar
• 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

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Directions
1. Preheat the oven to 425°F. Coat an 11" x 9" baking pan and a rimmed baking sheet with olive oil cooking spray.

2. Place the carrots in the prepared baking pan. Sprinkle with the sugar, 1 teaspoon of the olive oil, and 1/8 teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, for 25 minutes, until the carrots are tender and lightly golden at the edges.

3. About 5 minutes before the carrots are done, place the 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, for 5 to 7 minutes, until cooked through. Remove carrots and chicken from the oven and let cool a few minutes.

4. Meanwhile, in a salad bowl, mix the vinegar, shallot, and the remaining oil, 2 tablespoons chives, and 1/4 teaspoon each salt and pepper. Let stand 5 minutes or more to blend the flavors.

5. To finish the salad, add the arugula, watercress, and grapes to the dressing and toss to mix well. Spread out on a platter. Top with the carrots, the chicken and any juices, and sprinkle with the pistachios. Serve warm.

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