Wednesday, January 2 2013, 05:25 PM MST
Seared Chicken Salad With Carrots, Cucumber and Dill
As Aired On January 2, 2013
Recipe Courtesy of Chef Bryan Woolley
6 cups thinly sliced carrots
2 cups thinly sliced cucumbers, deseeded
2 tbsp freshly chopped dill
1 garlic clove, minced
1/3 cup extra virgin olive oil
3 tbsp rice vinegar
Salt and pepper
1.) In a large bowl, combine carrots, cucumber and dill
2.) In a medium bowl add olive oil, vinegar, and garlic. Whisk together.
3.) Pour vinaigrette onto carrot salad, toss to coat. Add salt and pepper to taste.
4.) Top with seared chicken breast to serve.
(Copyright 2012 Sinclair Broadcasting Group.)