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Roasted chicken salad with vinaigrette on a bed of mixed greens
Discover a delectable and nutritious option with our Roasted Chicken Salad with Vinaigrette. Packed with protein and bursting with vibrant flavors, this low-carb delight on a bed of mixed greens is perfect for those looking to maintain a healthy lifestyle while enjoying a satisfying meal.
Customize your salad by adding your favorite low-carb vegetables.
For added crunch, sprinkle some crushed nuts or seeds on top.
Serve alongside a refreshing glass of infused water or unsweetened herbal tea for a complete and refreshing meal.
For the salad:
2 boneless, skinless chicken breasts
6 cups mixed salad greens (such as romaine, spinach, and arugula)
1 cup cherry tomatoes, halved
1 small cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup sliced almonds, toasted
For the vinaigrette:
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until the chicken is cooked through and no longer pink in the center. Allow the chicken to cool slightly before slicing it into thin strips.
While the chicken is roasting, prepare the salad ingredients. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and toasted almonds.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Adjust the seasoning to your taste.
Add the sliced chicken to the salad bowl and drizzle the vinaigrette over the top. Toss gently to coat all the ingredients with the dressing.
Divide the salad into two plates or bowls and serve immediately.
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