Deconstructed Chicken Ratatouille Salad
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
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 to 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.