DECONSTRUCTED CHICKEN RATATOUILLE SALAD

 

  • Cooking Time: 47–50 (vgtbls & chkn)
  • Servings: 4
  • Preparation Time: 25

Ingredients

  • ⅓ cup dry oregano
  • ½ cup dry basil leaves
  • ¼ cup dry marjoram
  • ¼ cup rubbed sage
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 medium zucchini, cut into 1” cubes
  • 2 medium yellow squash, cut into 1” cubes
  • ½ medium eggplant, cut into 1” cubes
  • 1 lg roasted red pepper, thin julienne
  • 1 red onion, cut into ½” cubes
  • 1 lg Portobello cap, cut into 1” cubes
  • 8 oz garlic, minced
  • 3 medium tomatoes, cut into 1” cubes
  • Salt and pepper, to taste
  • 1 lb chicken breast
  • 5–6 cups mixed greens - spring mix or baby arugula
  • 3–4 oz white balsamic vinaigrette
  • 5 oz Parmesan cheese, shredded
  • ---White Balsamic Vinaigrette---
  • 1 tbsp Dijon mustard
  • 1 tbsp garlic, minced
  • Salt and pepper to taste
  • 1 tbsp lemon or lime juice
  • 4 oz white balsamic vinegar
  • 6–8 oz blended olive oil

Directions

  • Mix dry spices.
  • Add kosher salt and black cracked pepper, to taste.
  • Separately season vegetables with dry mix.
  • Toss with a little blended olive oil.
  • Keeping vegetables separate, place squashes, eggplant, onion and Portobello mushroom on sheet pan.
  • Roast in oven for about 12–15 minutes until vegetables begin to show slight color.
  • Remove from heat and cool.
  • Place garlic in small sauce pot with diced tomato.
  • Cook until tomato just begins to break down.
  • Remove from heat and cool.
  • Season chicken with salt and pepper and roast until done. When still warm, julienne chicken and place in warmer, covered.
  • In large mixing bowl, toss chicken and vegetables with dressing.
  • Add greens.
  • Serve family style on a large platter or serve in individual salad bowls.
  • Garnish with shredded Parmesan cheese
  • ---White Balsamic Vinaigrette---
  • Mix all ingredients but oil with hand blender.
  • While blender is on, slowly add oil until thoroughly mixed.

Notes

Author Credit: Jonathan A. Berger

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