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Chicken or tuna salad with roasted veggies and mixed greens

average rating is 3 out of 5, based on 150 votes

Dive into a meal that's as refreshing as it is nutritious with our Chicken or Tuna Salad with Roasted Veggies and Mixed Greens. This dish brings together the lean protein of chicken or tuna, the caramelized sweetness of roasted vegetables, and the crispness of mixed greens to create a salad that's not only bursting with flavor but also perfectly aligns with a low-carb, high-protein, Mediterranean-style diet suitable for diabetics and those following the Soza Weight Loss Program.

Serving Suggestions:

Serve this salad chilled or at room temperature, making it a great choice for a light lunch or dinner. It pairs well with a slice of whole grain bread for those not strictly watching their carbs. For a more Mediterranean flair, consider adding a sprinkle of feta cheese and some Kalamata olives. Don't forget a squeeze of fresh lemon juice over the top to enhance all the other flavors.


Prep Time


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Chicken-Recipes Tuna-Recipes Salad-Recipes Roasted-Veggies Mixed-Greens Healthy-Dinner High-Protein Low-Carb Mediterranean-Diet Diabetic-Friendly Soza-Weight-Loss-Compatible Gluten-Free Dairy-Free Sugar-Free.


For the Salad:

1 cup cooked chicken breast or tuna, shredded

1 bell pepper, cut into chunks

1 zucchini, cut into chunks

1 small eggplant, cut into chunks

2 cups mixed greens

1 tablespoon olive oil

Salt and pepper to taste

For the Dressing:

1 tablespoon olive oil

Juice of 1/2 lemon

Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).

  2. Spread out the chopped bell pepper, zucchini, and eggplant on a baking sheet. Drizzle the vegetables with olive oil and season with salt and pepper.

  3. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

  4. While the vegetables are roasting, prepare the dressing by whisking together the olive oil, lemon juice, salt, and pepper.

  5. In a large bowl, combine the shredded chicken or tuna, roasted vegetables, and mixed greens.

  6. Drizzle the dressing over the salad and toss until everything is well coated.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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