Rainbow Salad with Chicken and Creamy Lemon Dressing
Active time: 45 minutes
Total time: 45 minutes
Makes: 4 servings
Total carbohydrates per serving: 11 grams
If you're looking to:
Lower the carbs: Swap in more radishes and cabbage in place of the root vegetables.
Lower the fat: Skip the nuts (but don’t use low-fat mayo, which can be full of sugar).
Lower the salt: Use less salt.
1 Romaine heart, chopped (or 4 cups salad greens)
1 carrot, scrubbed or peeled and sliced
½ peeled raw beet, shredded
4 radishes, sliced
1 cup finely shredded red cabbage
3 boneless skinless chicken breasts (roughly 1 ½ pounds) seasoned with 1 ½ teaspoons kosher salt* (or ¾ teaspoon table salt) and grilled or sauteed, and sliced; or 4 cups cooked chicken (from a roasted or rotisserie chicken), shredded or sliced; or 1 recipe tofu
Creamy Lemon Dressing (below)
¼ cup roasted pepitas (green pumpkin seeds) or chopped toasted walnuts (to toast the walnuts, put them in a 350 oven for 4 or 5 minutes, until they’re just turning golden and fragrant)
Creamy Lemon Dressing
1/3 cup mayonnaise (not low-fat, ideally Best Foods or Hellman’s)
The juice and finely grated zest of one small lemon or ½ large lemon
1 teaspoon kosher salt (or ½ teaspoon table salt)
1 clove garlic, pressed or finely minced (or ½ teaspoon garlic powder)
½ teaspoon yellow mustard or ¼ teaspoon ground turmeric (if you like, just to give it a more yellowy color)
*Note: A great habit to get into is salting chicken (and other meats), as soon as you get it home from the store, even (or especially) if you’re not going to cook it for a day or two. It gives the salt plenty of time to season the chicken all the way through.
Arrange the greens and vegetables on a large platter.
Top with the chicken or tofu.
Whisk together the dressing ingredients, and taste for salt, then drizzle some over the salad.
Top the salad with the pepitas or walnuts. Bring the extra dressing to the table and serve the salad right away.