I just got back from vacationing in NYC, where we enjoyed pizza in Brooklyn, dumplings in Chinatown, cannolis in Little Italy, and all of it was fantastic! But now that vacation is over, I felt I needed a high protein, high fibre salad for dinner.
My friend Jodi, owner of Cardamom & Cloves in Ottawa's Little Italy, gave me Smoked Vinaigrette Spice, which I used as a rub for the chicken in this recipe. For the dressing, I used Jalapeno infused Olive Oil from Emulsify in Ottawa.
300g boneless skinless chicken breast
Smoked Vinaigrette Spice, to taste
3 hardboiled eggs, peeled and chopped
100g feta cheese
1 cup frozen corn kernels, thawed
1 cup chickpeas, drained and rinsed
1 red bell pepper, diced
2 baby cucumbers, sliced
2 celery stalks, diced
2 tbsp Jalapeno infused Olive Oil
Juice of 1 lime
Black pepper, to taste
Hardboil 3 eggs and set aside to cool.
Preheat oven to 375 degrees F. Slice chicken breasts into 3 strips and place on a baking sheet. Add spice rub to top of chicken strips. Bake for 18 to 20 minutes.
While chicken is cooking, dice vegetables and add to a large mixing bowl. Combine corn, chickpeas, peppers, celery, cucumbers, olive oil, lime juice and black pepper. Toss until veggies are coated in oil.
Remove chicken from oven and allow to cool slightly. Add eggs and feta on top of veggies. Slice chicken breasts into bite sized pieces and add on top. Season with more black pepper.