Categories: Salad
Ingredients
- 1 boneless skinless chicken breast
- 1/2 Tb olive oil
- ground coriander
- salt & fresh pepper
- 18-20 small brussel sprouts, outer leaves removed & cut in half
- 1 Tb olive oil
- salt & fresh pepper
- 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 Lacinato 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
Directions
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For the chicken breast, pre-heat the oven to 375˚F and heat the 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.
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For the brussels, pre-heat the oven to 425˚F. 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.
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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.
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For the shallot vinaigrette, combine all ingredients except for the olive oil in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. You can also put all the ingredients in a mason jar and shake them vigorously.
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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!