Giada's Feel Good Food (13 page)

for the dressing:
In a large bowl, whisk together the chutney, yogurt, curry powder, oil, lime juice, salt, and pepper.

for the salad:
Add to the dressing the chicken, chickpeas, lettuce, apple, goat cheese, scallions, mint, raisins, and hot sauce, if using.

Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.
serves 6

In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.

Preheat the oven to 425ºF.

On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.

Combine the carrots, parsnips, shallot, remaining ⅓ cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.

This hearty, colorful vegetarian lunch totally satisfies because it has tons of flavor from nuts, Dijon mustard, lemon zest and juice, and fresh thyme. It's truly a potato
salad
—with plenty of arugula and bits of chopped bell pepper. This dish keeps well and can even be served as a side at dinner. Because it can sit well on a buffet table, it goes with everything, and everyone can eat it (it's actually vegan), this is my potluck lunch go- to recipe.
serves 4

Position an oven rack in the center of the oven and preheat the oven to 375ºF. Line a heavy rimmed baking sheet with parchment paper.

for the dressing:
In a large bowl, whisk together the mustard, thyme, lemon zest, lemon juice, olive oil, salt, and pepper until smooth. Remove 3 tablespoons of the dressing and reserve.

for the salad:
Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with the salt and pepper. Roast until golden and tender, about 40 minutes.

In a large bowl, toss together the reserved 3 tablespoons dressing, the bell pepper, and the arugula. Arrange on a platter. Spoon the roasted potatoes on top and sprinkle with the nuts.