A new twist on an old favourite. Chop salad kicked up with chick peas, radicchio, cauliflower, crunchy radishes and chunks of chicken. Toss it together with sweet-tart honey mustard vinaigrette. Truly a flavour explosion.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|3 cups||(750 mL) Cauliflower florets|
|1||Yellow pepper, cut in strips|
|1||Bunch radishes, sliced|
|½||Small head lettuce, torn into bite size pieces|
|1||Small head radicchio, torn into bite size pieces|
|1||(19 oz/541 mL) Can chick peas, drained|
|1 tbsp||(15 mL) Chopped parsley|
|2 tsp||(10 mL) Dijon mustard|
|2 tsp||(10 mL) Honey|
|1||Clove garlic, minced|
|¼ cup||(60 mL) Cider vinegar|
|½ cup||(125 mL) Extra virgin olive oil|
FILL a large skillet with 1 ½ inches (4 cm) of salted water and bring to a boil. Add chicken, cover, reduce heat and gently simmer for 8 to 10 minutes. Remove from heat, do not remove cover and let chicken steam about 12 minutes. Internal temperature of chicken should read 165°F (74°C).
REMOVE chicken from skillet, reserve cooking water and allow chicken to cool enough to handle. Cut into bite size pieces and set aside.
BRING cooking water back to a boil. Add cauliflower and cook 5-7 minutes or until tender crisp. Drain and set aside to cool.
COMBINE Dijon, honey, garlic and cider vinegar in a small bowl. Slowly whisk in olive oil to combine. Season with salt and pepper.
COMBINE all salad ingredients together in a large salad bowl; toss with vinaigrette and serve.
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