Light salad for a picnic

Ingredients:

Salad

• 1 chicken breast, cut in half lengthwise
• 1 tbsp. l. olive oil
• 0.5 tsp curry powder
• 2 cups cherry tomatoes, halved
• 1 cup grated carrots
• 1 cup canned corn, drained
• 1 avocado, thinly sliced
• 1 cup thinly sliced ​​kale leaves
• 1 cup blueberries
• 1 cup red cabbage, finely shredded

Simple vinaigrette dressing

• 1/4 cup white, red, or aged sherry vinegar
• 2–3 teaspoons Dijon mustard
• 1 small clove of garlic, crushed
• 1 and 1/4 teaspoons coarse salt
• A little ground black pepper
• 3/4 cup extra-virgin olive oil

Preparation:

1. Preheat oven to 375°F (190°C). Brush the chicken breasts with olive oil on all sides, then rub with curry powder. Season generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool, then slice the breasts diagonally into 1/2-inch-thick slices.
2. Place the salad on a large serving platter, fanning the ingredients in a rainbow of colors: tomatoes, carrots, chicken, corn, avocado, kale, red cabbage, and blueberries. Serve with the vinaigrette.
3. Simple vinaigrette dressing:
   
   Place a medium bowl on a folded kitchen towel to stabilize it while whisking. In the bowl, combine the vinegar, mustard, garlic, salt, and pepper. Gradually pour in the oil, whisking constantly. Whisk until the dressing is smooth. Use immediately or store in a sealed container in the refrigerator for up to 3 days.