Endorian Roasted Chicken Salad
User Reviews
5
Endorian Roasted Chicken Salad
Description
The Endorian Roasted Chicken Salad balances roasted butternut squash and cauliflower with fresh greens—spring mix and chopped kale—and cooked tri-color quinoa adding wholesome body. The creamy dressing mixes mayonnaise, sour cream, buttermilk, ranch seasoning, and green curry paste to create a flavorful blend with both traditional ranch tang and a mild curry spice. Roasting the squash and cauliflower in olive oil enhances their sweetness and softens their texture, complementing the crispness of the greens and the nuttiness of pepitas sprinkled on top. Grilled chicken breast slices add protein and richness, completing the dish.
This salad is suitable as a satisfying main course or a filling side, offering a mix of warm roasted ingredients with fresh salad components. The vibrant dressing ties the elements together with a unique blend of creamy and spiced flavors. It suits meals where a flavorful, nutrient-dense salad is desired, combining proteins, grains, and vegetables in one plate.
The dressing should be chilled for at least 30 minutes before serving to let flavors meld. Preparation involves roasting the vegetables ahead of time, allowing convenient assembly. Additional dressing can be added at the table to taste.
Ingredients
For the Green Curry Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 packet Ranch dressing mix hidden valley
- 3 teaspoons green curry paste
For the Roasted Vegetables
- 2 cups butternut squash cut into cubes
- 2 cups cauliflower
- 3 tablespoons olive oil
- salt
- black pepper
For the Salad
- 6 cups spring mix lettuce
- 2 cups kale chopped
- 1 cup tri-color quinoa cooked
- 3 chicken breast grilled and sliced, I marinated mine in a little bit of olive oil, salt, pepper, and lemon juice, boneless skinless
- 1/4 cup Pepitas shelled pumpkin seeds
Instructions
- Preheat the oven to 450.
- In a small bowl, mix mayonnaise, sour cream, buttermilk, Hidden Valley Ranch packet, and green curry paste. Chill in the fridge for at least 30 minutes.
- In a large bowl, combine butternut squash, cauliflower, olive oil, and salt and pepper.
- Spread out on a baking sheet and cook for 25-30 minutes.
- In large bowl, combine spring mix, kale, and quinoa. Pour 1/4 cup of dressing into the bowl and mix well. Top with roasted vegetables, chicken, and pepitas. Serve and top with additional dressing if desired.
Notes
- Chill the green curry ranch dressing for at least 30 minutes before serving to enhance flavor melding.
- Roast butternut squash and cauliflower in advance to streamline salad assembly.
- This salad serves as a wholesome main dish combining protein, vegetables, and grains in one plate.
- Consider serving with a simple dessert like cookies and grapes if a themed meal is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 294kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 439mg | 18% |
| Potassium | 565mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6109IU | 122% |
| Vitamin C | 47mg | 52% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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