Farm Fresh Salad with Ground Chicken
With all of the holiday festivities, a fresh salad with pasture chicken is an easy healthy weeknight meal, and just what we needed.
Farm Fresh Salad
A simple salad to pair with seasonal vegetables this is a great way to showcase farm fresh produce anytime of the year. Here we are pairing it with cabbage, sweet potatoes, carrots and ground chicken for a healthy winter salad.
1/4-1/2 head of cabbage, washed, cored and shredded
Roasted Carrots: 3-4 large carrots, peeled. Halve the carrot and then cut into 2" lengths. Heat oven to 425, toss carrots in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and bake until edges are browned and carrots are tender, 28 to 30 minutes. Let cool slightly before placing in salad.
2 heads of lettuce
1lb of ground chicken
2 tbsp of your favorite cooking oil
1 clove of garlic, minced
1 1/2 tsp of salt
1 tsp of paprika
1 tbsp Worcestershire sauce
2 tbsp of chopped oregano ( or 1 tbsp dried, but fresh is best)
4 tbsp chopped parsley ( or 2 tbsp dried, but fresh is best)
2 tbsp of honey
1/4 cup of red wine vinegar
1 tsp lemon zest
3/4 cup of good olive oil
Salt and pepper to taste
1-2 sweet potatoes, sliced 1/4" to 1/2" thick
2-4 tbsp of olive oil
1 clove of garlic, minced and smashed
Salt to taste
Base Salad Ingredients
Ground Chicken Sauce Ingredients
Salad Dressing Ingredients
Garlic Sweet Potato Toasts
Sauté ground chicken over medium heat with oil, garlic, salt, paprika, and Worcestershire until cooked through, about 10-15 minutes. Set aside.
Sweet Potato Toasts
Preheat oven to 400. Brush thinly sliced potatoes with olive oil and lay on a baking sheet. Bake for 30 minutes, or until fork tender.
In a bowl mix 2 tbsp. of olive oil, smashed garlic and salt together. Once potatoes are fork tender, spread garlic mixture on top and bake until garlic is just cooked.
Combine oregano, parsley, honey, red wine vinegar and lemon zest. While whisking slowly add 3/4 cup of olive oil. Salt and pepper to taste.
Wash salad, core and dry. Separate leaves and place them into a bowl with the thinly sliced cabbage. Season with salt, pepper and a little bit of olive to make salt and pepper stick.
Plate salad with roasted carrots, and toss with herbed salad dressing. Top with ground chicken, and add a potato toast to the side as a replacement for a piece of bread.
Some great spring/fall/winter additions to this salad would be any root vegetables, sliced thinly and roasted. Beets, radish and salad turnips are among our favorites.