Roast vegetable and chicken salad

Name: Roast vegetable and chicken salad
Prep time: 18 min
Cook time: 65 min
Total time: 83 min
Yield: 4 servings
Ingredients: 1 bulb(s) Garlic whole; 0.75 pound(s) Uncooked baby potatoes white or red, scrubbed and quartered; 1 medium Uncooked fennel bulb cored and cut into 1⁄4-inch-thick strips; 3 medium Carrots cut into 1-inch pieces; 1 medium Red onion cut into 8 wedges; 2 tsp Olive oil; 16 oz Uncooked skinless boneless chicken thigh 4 (4-ounce), all visible fat removed; 0.25 cup(s) Reduced calorie mayonnaise; 1 Tbsp Fresh lemon juice; 0.5 tsp Dried tarragon; 0.5 tsp Table salt; 0.25 tsp Black pepper freshly ground

Points®

Total Time

1 hr 23 min

Prep

18 min

Cook

1 hr 5 min

Serves

Difficulty

Easy

While homemade roasted garlic offers wonderful deliciousness to this chicken salad recipe, if you are pressed for time, you can substitute 1 tablespoon of the prepared kind in a jar. This salad is also good chilled (and the flavors have more of a chance to develop). To serve it cold, make sure that the chicken and vegetables are allowed to cool to room temperature before tossing with the mayonnaise mixture. Then store it up to 24 hours in an airtight container in the coldest section of your refrigerator. Also, to keep the chicken extra-moist and to add depth of flavor, you can roast it with the bone in.

Ingredients

Garlic

1 bulb(s), whole

Uncooked baby potatoes

¾ pound(s), white or red, scrubbed and quartered

Uncooked fennel bulb

1 medium, cored and cut into 1⁄4-inch-thick strips

Carrots

3 medium, cut into 1-inch pieces

Red onion

1 medium, cut into 8 wedges

Olive oil

2 tsp

Uncooked skinless boneless chicken thigh

16 oz, 4 (4-ounce), all visible fat removed

Reduced calorie mayonnaise

¼ cup(s)

Fresh lemon juice

1 Tbsp

Dried tarragon

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Instructions

Preheat the oven to 425°F. Slice the top third from the garlic bulb. Wrap the garlic in foil and place in the center of the oven. Bake 15 minutes, then move to the side of the oven.
Combine the potatoes, fennel, carrots, onion, and oil in a large bowl; toss to coat. Arrange the vegetables in one layer in a large baking or shallow roasting pan. Bake until the vegetables are slightly softened, about 15 minutes. Add the chicken to the pan and roast, until the vegetables are tender and the juices run clear when the chicken is pierced with a fork, 30–35 minutes longer. Remove the baking pan and the garlic from the oven and let cool about 15 minutes.
Remove the bones from the chicken and cut the meat into 1⁄2-inch cubes. Transfer the chicken and vegetables to a large bowl.
Squeeze the roasted garlic out of the skin and combine in a small bowl with the mayonnaise, lemon juice, tarragon, salt, and pepper. Add to the chicken mixture and toss well. Serve at once. Yields 1 chicken thigh and 2⁄3 cup vegetables per serving.

Roast vegetable and chicken salad

Ingredients

Instructions

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