Mandarin Roasted Chicken Salad

2 chicken breasts, slice in half lengthwise

1 teaspoon of salt

3 carrots, peeled cut into quarters lengthwise

2 Tablespoons olive oil plus 3 tablespoons extra

4 cloves garlic, smashed

2 Tablespoon maple syrup or honey

1 teaspoon caraway seeds

2 Delite mandarins, halved

½tin chickpeas, drained and rinsed

¼ cup walnuts

Dressing:

2 teaspoons Dijon mustard

Juice of 1 Delite mandarin

Juice of half a lemon

2 baby cos lettuce, trimmed and leaves separated

6 leaves radicchio

2 Delite mandarins, peeled and sliced

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Method

Preheat the grill on medium heat.
Toss the chicken and carrots with 2 tablespoons olive oil, salt, garlic, maple syrup or honey and caraway seeds. Arrange in a single layer in a baking dish with the mandarin halves, flesh side up.
Grill for about 20 minutes. Turn the chicken and carrots. Stir in the chickpeas and walnuts to coat evenly with oil and pan juices.
Continue cooking until the breasts are golden and cooked through.
Remove the chicken, carrots, chickpeas and walnuts, strain the liquid at the bottom of the baking dish into a bowl and squeeze out the juice from the mandarins.
Whisk the mandarin baking juices with the remaining olive oil and Dijon mustard, lemon juice and fresh mandarin juice. Season with salt and pepper.
Pull chicken breasts apart into chunks and arrange on a serving platter with carrots, chickpeas, walnuts along with the baby cos and radicchio. Drizzle the dressing over the ingredients. Serve immediately.

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