Recipe courtesy of Mary McCartney
Chef's Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 39
- Saturated Fat
- 6
- Carbohydrates
- 46
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 37
- Sodium
- 968
- Total: 30 min
- Active: 30 min
Ingredients
Salad:
1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
7 ounces plant-based protein chicken fillets, cooked and thinly sliced
2 1/2 ounces (70 grams) watercress (about 2 handfuls)
1 cup frozen peas, thawed
6 sun-dried tomatoes, thinly sliced
3 heads Baby Gem lettuce, roughly chopped
2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
2 scallions, thinly sliced
1 medium carrot, grated
Dressing:
8 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Flaky sea salt and freshly ground black pepper
Directions
- Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
- Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
- Just before serving, drizzle the dressing over the salad and toss well until evenly coated.