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Chicken, Radish, and Pea Salad

Chicken, Radish, and Pea Salad with Roasted Carrots and Goat Cheese

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While waiting ever so patiently for the bountiful farmers’ markets of summer, Chef Taylor is channeling her passion for seasonal produce into a spring market salad. Roasted rainbow carrots join juicy shredded chicken atop a tangle of lettuces, peas, radishes, and mint, all tossed in lemony Champagne vinaigrette. Shallot and garlic, sautéed until fragrant and tender, are folded into goat cheese to add creamy, tangy interest to this colorful combo.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 540
  • Protein 32g
  • Total Carb 28g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red radishes
    • 3 ounces
    • red radishes
  • rainbow carrots
    • 4 ounces
    • rainbow carrots
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • goat cheese
    • 1 ounce
    • goat cheese
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • mint
    • 1/4 ounce
    • mint
  • mixed lettuces
    • 3 ounces
    • mixed lettuces
  • peas
    • 1/4 cup
    • peas

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 8" small pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Cut carrots crosswise on a diagonal into ½-inch slices. Halve lemon and set aside 1 half for making vinaigrette in Step 4; use remainder to brighten a glass of water. Peel shallot, halve, and thinly slice. Mince garlic. Line a baking sheet with aluminum foil for the next step.

  2. Roast carrots and chicken

    Roast carrots and chicken

    Pat chicken dry with paper towel, place on 1 half of prepared baking sheet, and season all over with ½ teaspoon salt and pepper as desired. Drizzle 1 teaspoon olive oil over each chicken breast. On other half of sheet, toss carrots with 2 teaspoons olive oil (no need to season here—the vinaigrette will do the work). Roast until carrots are lightly browned and tender and chicken is cooked through and no longer pink, 12-15 minutes.

  3. Season goat cheese

    Season goat cheese

    While carrots and chicken roast, heat ½ tablespoon olive oil in a small pan over medium-high heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until fragrant and lightly browned, 2-3 minutes. Then, transfer shallot and garlic to a small bowl, add goat cheese, and stir to combine. Taste and season with salt and pepper as desired. Set aside until ready to serve.

  4. Make vinaigrette

    Make vinaigrette

    In a large bowl, whisk together Champagne vinegar, juice of ½ lemon, ¼ cup olive oil, ¼ teaspoon salt, and pepper as desired to combine. Transfer half of vinaigrette to a separate large bowl. Once roasted, shred chicken using 2 forks or roughly chop. Add shredded chicken and roasted carrots to 1 large bowl with vinaigrette and toss to coat.

  5. Toss salad

    Toss salad

    Roughly chop mint leaves, discarding stems. Pat lettuces dry with paper towel and add to other large bowl with remaining vinaigrette, then add peas, radishes, and mint. Toss everything to coat.

  6. Plate salad

    Plate salad

    Divide salad between serving plates. Top with roasted chicken and carrots, and dollop over goat cheese. Enjoy your springy dinner!

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