Roasted Carrot, Broccolini, and Chicken Salad with Tahini, Lemon, and Harissa Dressing

Name: Roasted Carrot, Broccolini, and Chicken Salad with Tahini, Lemon, and Harissa Dressing
Cuisine: Middle Eastern
Ingredients: 1 lb [455 g] carrots, peeled and cut into even 2-in-by-1/2-in [5-cm-by-12-mm] sticks; 2 Tbsp extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 8 oz [230 g] Broccolini, trimmed and cut into 2-in [5-cm] pieces; 8 cups [255 g] loosely packed torn romaine leaves; 4 medium green onions, trimmed, whites thinly sliced and greens sliced on the bias into 1-in [2.5-cm] lengths; 1 recipe Tahini, Lemon, and Harissa Dressing; 2 cups [200 g] shredded rotisserie chicken

5 steps

Updated at: Thu, 17 Aug 2023 02:31:45 GMT

Nutrition balance score

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Ingredients

0 servings

455gcarrots

peeled and cut into even 2-in-by-1/2-in 5-cm-by-12-mm sticks

2 Tbspextra-virgin olive oil

kosher salt

freshly ground black pepper

230gBroccolini

trimmed and cut into 2-in, 5-cm pieces

255gromaine leaves

loosely packed, torn

4green onions

medium, trimmed, whites thinly sliced and greens sliced on the bias into 1-in, 2.5 cm lengths

1 recipeTahini Lemon and Harissa Dressing

200grotisserie chicken

shredded

Instructions

Step 1

Adjust an oven rack to the center position and preheat the oven to 400°F [200°C]. Line a rimmed baking sheet with aluminum foil.

Step 2

In a large bowl, toss the carrots with 1 Tbsp of the olive oil and 1/4 tsp salt and season with pepper. Spread the carrots in a single layer on the prepared baking sheet, cover tightly with foil, and roast for 10 minutes.

Step 3

Meanwhile, in the same bowl, toss the Broccolini with the remaining 1 Tbsp olive oil and 1/4 tsp salt and season with pepper. Uncover the roasted carrots, toss, and arrange them over half the baking sheet. Add the Broccolini to the empty half of the sheet (do not cover) and roast until the carrots are browned and tender and the Broccolini is tender, 10 to 15 minutes. Let cool to room temperature.

Step 4

In the same bowl, combine the romaine, green onion green parts, and about half the dressing; season with salt and pepper and toss to coat well. Taste and adjust the seasoning with additional salt and pepper, if necessary, and spread on a serving platter to form a bed for the carrot mixture.

Step 5

In the same bowl, toss the roasted carrots, Broccolini, chicken, and most of the green onion white parts with the remaining dressing to coat. Arrange the carrot mixture over the salad, sprinkle with the remaining green onion white parts and serve immediately.