A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.
Courtesy of Chef Mark McEwan for the kids’ Get BUSY active lifestyle event.
Combine all ingredients and slowly stream into the oil while whisking.
Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.
Toss carrots in olive oil and salt and roast at 375ºF until tender (should still have a “bite” to them).
Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts. Drizzle on additional dressing as garnish.