• I sprinkle a bit of za’atar on top for added flavor, it’s totally optional. That shallot vinaigrette though… ugh. I would have a cup full of it with some baguette every day for lunch while in culinary school.'

A winter chicken salad to knock your socks off

Packed with chicken, kale and a little blue cheese, this ‘skinny’ Winter salad isn’t just good. It’s good for you.

Cooking time

Serves

Serves 2

what you’ll need

  • 1 boneless skinless chicken breast
  • Olive oil
  • ground coriander
  • salt & fresh pepper
  • 18-20 small brussel sprouts, outer leaves removed & cut in half
  • 2 large eggs
  • 1 small shallot, diced finely
  • 2 Tb dijon mustard
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil salt & fresh pepper
  • 1 bunch kale, washed & chopped finely
  • 2/3 cup cooked wild rice, black venus rice, or dark barley
  • good quality blue cheese, sliced thinly
  • za’atar, garnish, optional
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1.

For the chicken breast, pre-heat the oven to 190˚C and heat some olive oil in an oven proof pan over medium-high heat. Season the breast generously with salt, pepper, and coriander. When the oil is hot, sear the chicken for 4 minutes on each side until golden brown. Transfer the pan with the chicken into the oven. Roast for 12-15 minutes depending on the thickness of the chicken breast. Set aside to rest for 5 minutes. Slice into 1/3″ slices on the diagonal.

2.

For the brussels, pre-heat the oven to 200˚C. Toss the brussels with the oil, and a generous pinch of salt and fresh pepper. Place on a sheet pan and roast for 16-18 minutes until nicely browned and cooked through.

3.

For the soft boiled eggs, boil a small pot of water. Once the water is at a rolling boil, carefully lower the eggs down into the water. Boil the eggs for exactly 6 minutes. Transfer the eggs immediately to an ice bath (bowl with ice water). Once the eggs are cool enough to handle, peel them gently.

4.

For the shallot vinaigrette, combine all ingredients except for the olive oil in a small bowl. While whisking, slowly drizzle in 1/2 cup olive oil to emulsify the dressing. You can also put all the ingredients in a mason jar and shake them vigorously.

5.

To assemble, toss the chopped kale with a few tablespoons of dressing. Place the dressed kale into 2 bowls. Then arrange the rice, brussels, sliced blue cheese, chicken slices, and egg around the bowls. Cut the egg in half. Dress the salad with a little more of the vinaigrette. Enjoy!

THE WRITER

Chef, owner of Moo Milk Bar in Toronto, photographer, and author of food blog I Will Not Eat Oysters. Danielle Oron has an obsession with food. You won’t find a lot of little dainty food penned and photographed by her. She loves a good family style meal. Her Israeli and Moroccan background definitely comes through in her cooking along with the classic French techniques she was taught at The French Culinary Institute (now the International Culinary Center). She also think she was Korean in another life. You’ll see lots of influence from there as well. Eat well, invite friends over, feed the family, and enjoy food.

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