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Salads
Warm Chicken and Roasted Vegetable Salad
A hearty and well-balanced salad featuring tender chicken breast, golden-brown roasted vegetables, and fresh tomatoes, tossed in a light dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Chop the vegetables, toss with spices and oil, and spread onto a baking sheet, keeping the potatoes separate from the bell peppers.
2
Roast at 400°F (200°C) for about 40–50 minutes until lightly charred.
3
Boil the chicken in salted water for 20–30 minutes, dice, and let cool.
4
Toss together the salad greens, chicken, and tomatoes, then finish with the cheese and dressing.
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