Roasted Fennel and Carrot Salad with a Balsamic and Yuzu Reduction Chicken and Gnocchi Surprises

This is a nice warm salad that’s fresh and seasonal. I usually don’t make warm salads but this dish was a reminder of how good they are and I think I will be doing this again soon! It’s great as a side dish or main meal.

Prep: 20 min

Cook Time: 45 min

Serves: 2-3

Ingredients:

• 2 chicken breasts, fresh
• 5-7 Carrots, sliced in half long ways
• 2-3 Fennel bulbs, quartered
• 1 C. Gnocchi (cooked as you like) I do butter garlic and parsley
• 4 C. Mixed Spring Salad
• 1 Shallot, sliced into 1/4 inch slices, long
• 1 Garlic clove, minced
• 1/8 C. Balsamic (for carrots, shallots, and fennel).
• 1/8 C. Chicken stock (for carrots, shallots, and fennel)
• Salt and Pepper
• 1/8 C. Yuzu (for chicken breasts)
• Balsamic and chicken stock (for chicken breasts) I’m not giving amounts on these so just have the containers available because you will have to eye ball it.

Instructions:

For roasted carrots, fennel, and shallots: Pre heat oven to 425 F. Cut produce and lay out on a large baking dish or pan (It’s helpful to line well with foil) add garlic, then drizzle with:

• 1 Garlic clove, minced
• 1/8 C. Balsamic (for carrots, shallots, and fennel).
• 1/8 C. Chicken stock (for carrots, shallots, and fennel)
• Sprinkle with salt and pepper

Bake covered with foil for 20 and uncovered for 10-20 more min until done.

For Chicken:

• Clean breasts and trim fat.
• Season with salt and pepper.
• In a large skillet heat 1-2 TBS of olive oil on medium high and add breasts.
• This is where you will start with 1/8 C. Yuzu, 1/8 C. Balsamic, and 1/8 C. Stock all equal parts into a measuring cup.
• Add a dash at a time coating the breast it will reduce and get thick.
• Though out the duration of cooking the chicken until done you will keep adding balsamic and stock when it starts to diminish. Make sure your last time you put a bit more in so you have some reduction left to pour on top of salad.

Enjoy and Cheers!