A Mediterranean chicken salad with homemade sherry dressing — healthy and full of flavour!

Kale chicken salad

Ingredients:

Sherry dressing

• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) sherry vinegar or red wine vinegar
• 1 tsp (5 ml) Dijon mustard
• 1 pinch salt
• 1 pinch fresh ground pepper
• 1 pinch sugar

Salad and chicken

• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 2 x 3/4 lb (375 g) boneless chicken breasts
• 1 red bell pepper, cut into strips
• 1 green pepper, cut into strips
• 6 cups kale or mixed greens
• 1/2 cup thinly sliced sweet onion
• 1/3 cup sliced stuffed green olives
• 1/4 cup toasted sliced almonds
• 1/4 cup crumbled feta cheese

Method:

Sherry dressing

In a bowl, whisk dressing ingredients together until blended. Set aside. (Dressing can be made ahead and covered. It will keep up to 1 week in the refrigerator.

Salad and chicken

Preheat oven to 375 F. In a bowl, blend oil, paprika, salt and pepper. Add chicken and peppers, turning them gently until thoroughly coated. Transfer chicken and peppers to a baking dish and bake about 35 minutes or until the chicken shows no pink and the peppers are roasted. Cool a little and slice diagonally.

Assembly

In a large bowl, mix greens, onion, olives, almonds, chicken and peppers. Add dressing and toss gently. Sprinkle with crumbled feta.

Courtesy Cara Rosenbloom
www.wordstoeatby.ca
@cararosenbloom

To read Jessica Mulroney’s blog The Mulroney Meal Plan, click here.