Roast Sablefish

Directions for: Sun-Roasted Carrot & Chicken Salad

Ingredients

Dressing

1 Tbsp lemon juice

75 mL white balsamic vinegar

150 mL olive oil

1 tsp horseradish

1 tsp grainy mustard

pinch salt

tsp pepper

Chicken Breast

450 g chicken breast

2 tsp grainy mustard

1 Tbsp olive oil

tsp salt

pepper, to taste

Carrot Salad

500 g carrots

tsp kosher salt

1 Tbsp olive oil

250 mL avocado, sliced

2 green onions

12 sprig coriander (cilantro)

50 mL celery hearts

Directions

Dressing

1. Combine all ingredients and slowly stream into the oil while whisking.

Chicken Breast

1. Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.

Carrot Salad

1. Toss carrots in olive oil and salt and roast at 375F until tender (should still have a "bite" to them).

2. Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts. Drizzle on additional dressing as garnish.

See more: Chicken, Salad, Vegetables, Kid-Friendly