3 Tablespoon567 gboneless skinless chicken breasts, for poaching
1½ pound675 gcarrot, peeled, trimmed
2 cups110 gunsweetened shredded coconut, toasted
1 cup135 gdried cranberries
1 cup145 ggolden raisins
2 45 gflat leaf parsley
2 cups480 ml{Lemon Maple Vinaigrette}
Directions
To poach the chicken, add chicken broth to a stockpot set over medium heat on the stovetop. Heat until approximately 180°F (80°C), or just below a simmer with no bubbles.
Carefully place chicken into poaching liquid, cooking for 8 to 10 minutes or until cooked through. Remove chicken breast and chill quickly.
Place the Large Shredding Disc into the Food Processor Work Bowl and secure the lid. Start the processor and feed the carrots through the Small Feed Chute one to two at a time until all have been shredded.
Place carrots, coconut, cranberries, raisins, and parsley into a large bowl and toss gently with Lemon Maple Vinaigrette to combine.
Slice each cooked chicken breast into 4 equal pieces. Place four pieces at a time into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
Pulse 3 to 4 times per piece of chicken added until all is chopped evenly. Remove and add to the carrot salad, tossing to incorporate.
Only Compatible With
Food Processor Attachment
Nutrition
1
serving (216 g)
Calories
479
Total Fat
28g
Total Carbohydrate
42g
Dietary Fiber
4g
Sugars
33g
Protein
19g
Sodium
430g
Saturated Fat
7g
Chef's Note
This salad can be served with or without chicken. This easy lunch or dinner can be made in under an hour by shredding the carrot salad while the chicken is being cooked and chilled.
Lean protein plus tons of fiber and antioxidants (thanks cranberries, carrots, coconut, and raisins!) make this a nutrient dense, colorful and satiating dish.
