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Greatest plates · Salad
Pizza Salad with Chicken and Tomato Parmesan Vinaigrette
Everything you actually like about a supreme pizza, in a bowl: olives, capsicum, red onion, mozzarella and oregano, with a blended fresh-tomato vinaigrette standing in for the sauce. Chicken makes it a meal. Nothing here needs more than a knife.
Serves 4Prep 15 minCook 12 minSaladChicken
Containsdairy
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 34%Carbs 16%Fat 50%
About 528 kcal a serve — 47 g protein, 22 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the oregano chicken
ChickenRub the chicken with the salt and dried oregano and pan-fry it in the olive oil, five to six minutes a side. Rest it five minutes, then slice.
In the frying panChicken →
12 min
Blend the tomato vinaigrette
DressingBlend the olive oil, red wine vinegar, fresh tomato, sun-dried tomatoes, shallot, mustard, maple syrup, garlic, nutritional yeast, oregano and salt until smooth. It comes out the colour of a good pasta sauce and is the whole trick of this salad.
In the blenderDressing →
5 min
Build and toss
TossPile the cos, cherry tomatoes, capsicum, olives and red onion into a big bowl. Add the sliced chicken and the mozzarella, pour the dressing over and toss. Tear the basil over the top.
In the bowlToss →
8 min
Cook's noteUse the ripest tomato you can find for the dressing — this is a good use for the ones going soft in the bowl. Dress at the table; the mozzarella goes rubbery if it sits in vinaigrette.
Estimated per serve
528 kcal · 47 g protein · 22 g carbs · 30 g fatestimates, within ~10%
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