Chicken and Roasted Broccoli Salad With Goat Cheese
By: Natalie (Perrys...
Published: Thursday, March 31, 2011 - 10:04pm

Ingredients




For the roasted broccoli and pepper:
1 inch large head of broccoli (about 1 ¾ lbs), cut into 1- 2 florets
1/2 red bell pepper, cut into thin strips
1/4 cup olive oil
1/2 teaspoon sugar
3/4 teaspoon salt
pepper to taste
For the rest of the salad:
4 tablespoons olive oil
6 garlic cloves, sliced thinly
1 pinch a couple of crushed red pepper flakes
of dried oregano
1/2 juice from a lemon (about 2 T), plus additional lemon wedges for garnish
2 cups cooked, shredded chicken
4 ounces of goat cheese, crumbled

Preparation

1 To prepare the broccoli: 2 Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper. 3 Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black. 4 To prepare the rest of the salad: 5 Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice. 6 Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.