Rainbow Chard And Chicken Salad

Name: Rainbow Chard And Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: american
Ingredients: 1/3 cup olive oil; 1/4 cup sherry vinegar; 4 tsp maple syrup; 1 tbsp Dijon mustard; 2 tsp anchovy paste; 4 skinless, boneless chicken breasts; 1/4 tsp salt; 1 tbsp butter or olive oil; 1 tsp anchovy paste, (optional); 1 small bunch rainbow swiss chard, leaves and stem chopped; 1 pint cherry tomatoes, halved; 4 radishes, thinly, sliced

Prep Time20 min
Total Time30 min
Makes4 servings

By Chatelaine

Multiple rainbow swiss chard wraps, with tofu and quinoa.

Take advantage of ultra fresh, in-season chard in its most tender form with this light and simple chicken salad

Dressing

1/3 cup olive oil
1/4 cup sherry vinegar
4 tsp maple syrup
1 tbsp Dijon mustard
2 tsp anchovy paste

Salad

4 skinless, boneless chicken breasts
1/4 tsp salt
1 tbsp butter or olive oil
1 tsp anchovy paste, (optional)
1 small bunch rainbow swiss chard, leaves and stem chopped
1 pint cherry tomatoes, halved
4 radishes, thinly, sliced

Instructions

Dressing: Whisk oil with vinegar, maple syrup, Dijon and 2 tsp anchovy paste in a small bowl. Set aside.
Salad: Sprinkle chicken with salt. Season with pepper.
Melt butter in a large frying pan over medium-high. Add chicken. Cook for 3 min. Flip chicken, then reduce heat to medium-low. Cover and cook until no longer pink in the centre, about 4 min more.
Add 1 tsp anchovy paste to pan. Stir until melted into butter. Spoon over chicken to coat well.
Arrange chard, tomatoes and radishes on a platter. Slice chicken and arrange on salad. Drizzle dressing overtop.

Get more delicious, healthy dinner-in-a-bowl salad recipes.

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