Try It At Home
Late last year, Chef Phil rolled out a variety of healthy, gluten-free menu options. These new menu items pack a nutritious punch and don’t compromise on taste. Don’t believe us? Try Chef’s Quinoa Roasted Chicken Salad for yourself!
Ingredients for chicken and salad mix
2 8-10 ounce skin-on airline chicken breasts (we recommend Bell & Evans organic chicken)
2 ounces cooked quinoa
2 tbs. chopped tarragon
2 tbs. chopped thyme
6 ounces baby kale
2 ounces spinach
2 ounces almonds
2 ounces blueberries
2 ounces cranberries
2 ounces roasted cherry tomatoes
2 ounces Lemon honey vinaigrette recipe follows
1 ounces olive oil
Lemon Honey Vinaigrette
¼ cup Honey
1 ounce lemon juice
1 ounce rice wine vinegar
¼ each shallot
¼ cup Olive oil
1 tsp. chopped garlic
1 tbs. chopped tarragon
1 tbs. chopped thyme
Preparation for Vinaigrette
Mix all ingredients except oil. Incorporate oil slowly, add salt and pepper to taste.
Preparation for Chicken and Salad Mix
Roast tomatoes in the oven at 200 degrees for one hour with olive oil, salt and pepper.
Preheat oven to 350 degrees.
Mix chicken, olive oil, tarragon and thyme. Add salt and pepper to taste.
Cook for 20 to 25 minutes or until internal temperature reaches 165 degrees.
Mix the kale, spinach, almonds, blueberries, cranberries, roasted tomatoes, and 2 ounces of vinaigrette together.
Taste and add vinaigrette to your liking.
Place cooked chicken breast on top of salad.
Categorised in: Eats