Warm Roast Chicken and Vegetable Salad with Garlic Sauce
Even in winter, meal salads are always welcome. Roasted vegetables provide comfort, paired with shredded Brussels sprout leaves for a pop of colour. Shredded chicken and a creamy garlic sauce…
Instructions
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1
With the rack in the middle position, preheat the oven to 425°F (220°C).
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2
On a work surface, cut the squash into halfmoons about 1/2 inch (1 cm) thick. Place the squash slices on a non-stick or foil-lined baking sheet. Toss with 3 tbsp (45 ml) of the oil and the maple syrup. Season with salt and pepper. Bake for 25 minutes.
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3
Remove the baking sheet from the oven. Add the leeks and mix well. Push the vegetables away from the centre of the baking sheet. Place the chicken at the centre of the baking sheet and coat with the remaining oil. Season with salt and pepper. Bake the vegetables and chicken for 20 minutes.
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4
Finish cooking under the broiler for 4 to 5 minutes or until the chicken is cooked through and the vegetables are caramelized.
Even in winter, meal salads are always welcome. Roasted vegetables provide comfort, paired with shredded Brussels sprout leaves for a pop of colour. Shredded chicken and a creamy garlic sauce are added to make it a nourishing dish.
