How To Make Roast Chicken Garden Salad
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
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Preheat the oven to 400°F (200°C).
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Rub the chicken breasts with olive oil and sprinkle with salt and pepper.
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Place the chicken on a baking sheet and roast for 30-35 minutes, or until cooked through.
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Remove the chicken from the oven and let it rest for 5 minutes before slicing.
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In a large bowl, combine the salad greens, cherry tomatoes, cucumber, avocado, red onion, and feta cheese.
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Add the sliced roast chicken to the bowl.
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Drizzle the balsamic vinaigrette over the salad and toss to combine.
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Serve the roast chicken garden salad in individual bowls or plates.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 100mg
- Sodium : 600mg
- Total Carbohydrates : 15g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 40g
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