Chicken, Radish, and Pea Salad with Roasted Carrots and Goat Cheese
While waiting ever so patiently for the bountiful farmers' markets of summer, Chef Taylor is channeling her passion for seasonal produce into a spring market salad. Roasted rainbow carrots join juicy shredded chicken atop a tangle of lettuces, peas, radishes, and mint, all tossed in lemony Champagne vinaigrette. Shallot and garlic, sautéed until fragrant and tender, are folded into goat cheese to add creamy, tangy interest to this colorful combo.
Total cook time
- 6 ounces red radishes
- 12 ounces rainbow carrots
- 1 lemon
- 2 shallots
- 3 cloves garlic
- 4 boneless skinless chicken breasts
- 3 ounces crumbled goat cheese
- 2 tablespoons Champagne vinegar
- 1/2 ounce mint
- 8 ounces mixed lettuces
- 1/2 cup peas
- olive oil
- kosher salt
- black pepper
Preheat oven to 425°F. Rinse all produce. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Cut carrots crosswise on a diagonal into .5-inch slices (see recipe tip). Halve lemon. Peel shallots, halve, and thinly slice. Mince garlic. Line a baking sheet with aluminum foil for the next step.
Pat chicken dry with paper towel, place on 1 half of prepared baking sheet, and season all over with 1 teaspoon salt and pepper as desired. Drizzle 1 teaspoon olive oil over each chicken breast. On other half of sheet, toss carrots with 2 teaspoons olive oil (no need to season here—the vinaigrette will do the work). Roast until carrots are lightly browned and tender and chicken is cooked through and no longer pink, 12-15 minutes.
While carrots and chicken roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add shallots and garlic and sauté, stirring, until fragrant and lightly browned, 2-3 minutes. Then, transfer shallots and garlic to a small bowl, add goat cheese, and stir to combine. Taste and season with salt and pepper as desired. Set aside until ready to serve.
In a large bowl, whisk Champagne vinegar, juice of 1 lemon, .33 cup olive oil, .25 teaspoon salt, and pepper as desired to combine. Transfer half of vinaigrette to a separate large bowl. Once roasted, shred chicken using 2 forks or roughly chop. Add shredded chicken and roasted carrots to 1 large bowl with vinaigrette and toss to coat.
Roughly chop mint leaves, discarding stems. Pat lettuces dry with paper towel and add to other large bowl with remaining vinaigrette, then add peas, radishes, and mint (see recipe tip). Toss everything to coat.
Divide salad among serving plates. Top with roasted chicken and carrots, and dollop over goat cheese. Enjoy your springy dinner!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.