ya Boi

Endorian Roasted Chicken Salad

Name: Endorian Roasted Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup buttermilk; 1 packet Hidden Valley Ranch Dressing Mix; 3 teaspoons green curry paste; 2 cups butternut squash (cut into cubes); 2 cups cauliflower; 3 tablespoons olive oil; salt and pepper; 6 cups "Spring Mix" lettuce; 2 cups kale (chopped); 1 cup tri-color quinoa (cooked); 3 boneless skinless chicken breasts (grilled and sliced, I marinated mine in a little bit of olive oil, salt, pepper, and lemon juice); 1/4 cup pepitas (shelled pumpkin seeds)

8 servings

분량

10 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1 packet Hidden Valley Ranch Dressing Mix

3 teaspoons green curry paste

2 cups butternut squash (cut into cubes)

2 cups cauliflower

3 tablespoons olive oil

salt and pepper

6 cups "Spring Mix" lettuce

2 cups kale (chopped)

1 cup tri-color quinoa (cooked)

3 boneless skinless chicken breasts (grilled and sliced, I marinated mine in a little bit of olive oil, salt, pepper, and lemon juice)

1/4 cup pepitas (shelled pumpkin seeds)

방향

Preheat the oven to 450.

In a small bowl, mix mayonnaise, sour cream, buttermilk, Hidden Valley Ranch packet, and green curry paste. Chill in the fridge for at least 30 minutes.

In a large bowl, combine butternut squash, cauliflower, olive oil, and salt and pepper.

Spread out on a baking sheet and cook for 25-30 minutes.

In large bowl, combine spring mix, kale, and quinoa. Pour 1/4 cup of dressing into the bowl and mix well. Top with roasted vegetables, chicken, and pepitas. Serve and top with additional dressing if desired.

영양 정보

1회 제공량

1 g

칼로리

294 kcal

지방 전체

20 g

포화 지방

4 g

불포화 지방

트랜스 지방

콜레스테롤

38 mg

나트륨

439 mg

탄수화물 전체

16 g

식이섬유

2 g

총 당류

2 g

단백질

13 g