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Roasted Vegetables Salad

Roasted Vegetables Salad with Chicken and Red Pepper and Tahini Dressing

Elite Jakob
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Course Salad

Ingredients
  

  • 3 boneless chicken breasts (or substitute salmon, or grilled beef)
  • 1 teaspoon salt and pepper
  • 1 sweet potato
  • 1 red pepper
  • 1 eggplant
  • 2-3 Tablespoons olive oil (divided)

For Red Pepper and Tahini Dressing:

  • 1 large red pepper, chunks
  • 4 Tablespoons tahini
  • 4 Tablespoons water
  • 3 garlic cloves
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon olive oil
  • Salt & pepper
  • 1 Tablespoon harissa (optional!)

Instructions
 

For the veggies:

  • Wash vegetables, keeping skin on, and cut to 1” chunks.
  • Spread on a cookie sheet.
  • Drizzle or spray 1 Tablespoon olive oil; sprinkle 1/2 teaspoon salt and bake at 425° for 30 minutes.

For the chicken breast:

  • Season the chicken and sauté in a skillet with 1-2 Tablespoons olive oil about 7-8 minutes on each side. Or, bake chicken in a 400° oven for 30 minutes.
  • Let cool and cut to 1” cubes.

For the dressing:

  • Process all dressing ingredients with a handheld blender or high-power blender until smooth.

To assemble:

  • Combine all the vegetables and the chicken in a salad bowl, add half of the red pepper and tahini dressing and toss lightly.