Wednesday, March 16, 2011

Chicken and Roasted Broccoli Salad with Goat Cheese

* Recipe and photo credit to Natalie @ (again!)

I think Natalie and I are kindred spirits. She's like a healthier, more creative, more talented photgrapher, cuter dish owning version of myself. And basically what I mean by that is that I love her recipes and they use ingredients that I usually have on hand, plus she seems super nice. Anyway, we LOVED this. I didn't even call it a salad when I served it at my house. I served it as dinner. Blaine drooled over it, the kids actually enjoyed it. It was awesome.

I used the leftover goat cheese from this recipe. You really don't need much, and it is cheapest at Costco. I also used a yellow pepper because that is what I had on hand (random, right?). Oh also, I used a Costco rotisserie chicken because that's how I roll.

Chicken and Roasted Broccoli with Goat Cheese

For the roasted broccoli and pepper:
1 large head of broccoli (about 1 3/4 lbs), cut into 1-2 inch florets
1/2 red bell pepper, cut into thin strips
1/4 c olive oil
1/2 tsp sugar
3/4 tsp salt
pepper to taste

For the rest of the salad:
4 T olive oil
6 garlic cloves, sliced thinly
a couple pinches of crushed red pepper flakes
pinch of dried oregano
juice from 1/2 a lemon (about 2 T), plus additional lemon wedges for garnish
2 cups cooked, shredded chicken
3-4 ounces of goat cheese, crumbled

To prepare the broccoli:
Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.

Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.

To prepare the rest of the salad:
Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.

Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.

1 comment:

Janssen said...

I LOVE that blog.