Name: Rainbow Chicken Salad
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 chicken breast, halved lengthwise; 1 tablespoon olive oil; 1/2 teaspoon curry powder; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 pint cherry tomatoes, halved; 1 cup shredded carrots; 1 cup drained canned corn kernels; 1 avocado, thinly sliced; 1 cup thinly sliced kale leaves; 1 cup blueberries; 1 cup thinly sliced red cabbage; Simple Vinaigrette, recipe follows; 1/4 cup white, red or aged sherry vinegar; 2 to 3 teaspoons Dijon mustard; 1 small clove garlic, minced; 1 1/4 teaspoons kosher salt; Few grinds black pepper; 3/4 cup extra-virgin olive oil

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.
Coat the chicken breast on all sides with the olive oil, then rub with the curry powder. Sprinkle generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Remove and let cool before slicing on the bias into 1/2-inch-thick slices.
Assemble the salad on a large serving platter, fanning out the ingredients in the color order of the rainbow: tomatoes, carrots, chicken, corn, avocado, kale, blueberries and cabbage. Serve with the vinaigrette on the side.

Simple Vinaigrette :

Set a medium bowl on a kitchen towel folded into an "O" shape--to keep it steady while whisking. In the bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly drizzle in the oil, whisking continuously. Whisk until the mixture is well blended. Use right away, or refrigerate in a sealed container for up to 3 days.