healthy Recipe of the day. Chicken and blue cheese salad with roasted garlic and onion dressing

Chicken and Blue Cheese Salad with Roasted Garlic and Onion Dressing<?XML:NAMESPACE PREFIX = “O” />

Servings: 6



1 head garlic separated but unpeeled

1 ½ lbs. sweet onion peeled and sliced thick

½ cup extra virgin olive oil

½ cup apple cider vinegar

¼ cup red wine vinegar

1 teaspoon Dijon mustard

2 teaspoons maple syrup

1 teaspoon sea salt

½ teaspoon fresh ground pepper


12 ounces mixed greens

2 cups chicken cooked and shredded (or tempeh)

1 cup corn thawed

1 red pepper seeded and diced

1 cup grape tomatoes halved

1 cup alfalfa sprouts

4 ounces crumbled blue cheese

1 avocado peeled and diced


Preheat oven to 425 degrees. Place garlic in foil. Line a baking sheet with parchment paper and add onions. Spray well with olive oil spray. Place garlic and onions in oven and cook for 1 hour or until onions are charred. Allow to cool. Peel garlic and place garlic and onions in a food processor. Add olive oil, vinegars, maple syrup, mustard, salt and pepper. Process until smooth. Meanwhile, combine greens, chicken or tempeh, corn, pepper, tomatoes and sprouts in a large bowl. Toss with desired amount of dressing (I used about ½ cup) and top with blue cheese and avocado. Dressing will keep for up to 5 days in a sealed jar in the refrigerator.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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