Light salad for a picnic

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 669, total fat 54 G., saturated fats 8 G., proteins 20 G., carbohydrates 30 G., fiber 9 G., cholesterol 50 mg, sodium 933 mg, sugar 10 G.

This fresh vegetable and chicken salad captivates not only with its vibrant flavor but also with its vibrant color. The rainbow-hued ingredients pair perfectly and complement each other beautifully, including the blueberries, which add a touch of sweetness. And the tart vinaigrette ties everything together into a cohesive flavor bouquet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

1 chicken breast, cut in half lengthwise
1 tbsp. l. olive oil
0.5 tsp curry powder
2 cups cherry tomatoes, halved
1 cup grated carrots
1 cup canned corn, drained
1 avocado, thinly sliced
1 cup thinly sliced kale leaves
1 cup blueberries
1 cup red cabbage, finely shredded

Simple vinaigrette dressing

1/4 cup white, red, or aged sherry vinegar
2–3 teaspoons Dijon mustard
1 small clove of garlic, crushed
1 and 1/4 teaspoons coarse salt
A little ground black pepper
3/4 cup extra-virgin olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, carrot, corn, red cabbage, Avocado, sherry vinegar

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Brush the chicken breasts with olive oil on all sides, then rub with curry powder. Season generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool, then slice the breasts diagonally into 1/2-inch-thick slices.
Place the salad on a large serving platter, fanning the ingredients in a rainbow of colors: tomatoes, carrots, chicken, corn, avocado, kale, red cabbage, and blueberries. Serve with the vinaigrette.

Simple vinaigrette dressing:

Place a medium bowl on a folded kitchen towel to stabilize it while whisking. In the bowl, combine the vinegar, mustard, garlic, salt, and pepper. Gradually pour in the oil, whisking constantly. Whisk until the dressing is smooth. Use immediately or store in a sealed container in the refrigerator for up to 3 days.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Salads / Salads with meat / Cabbage dishes / Cabbage salads / Red cabbage / Food Network - recipes