Roasted Vegetable Salad with Chicken

by Nicole on May 1, 2012

Roasted Vegetable Salad with Chicken

It started as a whim. I got the idea to roast some Brussel Sprouts, Parsnips and Carrots I wanted to use up for a quick dinner one night. I also made some chicken and it turned out rather tasty. My hubby was not around for dinner so I had a bunch left over. I got  the idea to throw it over some salad greens for lunch the next day. Wow was that a good idea. I tossed it with a White Balsamic dressing and it was ON! I tell you it was such a good salad. Give it a go! :) I have to dedicate  this recipe to my dear friend Kristen who made me give Brussel Sprouts a chance all those years ago. I may add some craisins next time as well, maybe some almonds. Hmmm.

Roasted Vegetable Salad with Chicken
Serves: 2
  • Salad greens (your choice- I used an Organic field greens mixture)
  • 2 Parsnips
  • 2 Carrots
  • Brussel Sprouts (Approximately 2 cups)
  • 2 chicken breasts or 4 tenderloin pieces -cut into slices
  • Juice of one lemon
  • Oregano (to taste)
  • Salt
  • Grated Parmesan *optional for garnish
  • Dressing (I used Marizetti White Balsamic)
  1. Wash and chop Brussel Sprouts in half
  2. Wash and peel Parsnips and Carrots, chop into small pieces
  3. Add a little salt (to taste). I also used McCormicks Grinders (Italian and Garlic Pepper)
  4. Spread evenly on a greased cookie sheet
  5. Drizzle with Olive Oil
  6. Roast at 350 degrees for about 30 minutes or till tender and slightly golden.
  7. Allow to cool
  8. Wash and cut up chicken breast.
  9. Season with salt and Oregano and squeeze fresh lemon (allow to sit at least 20 minutes)
  10. Cook chicken in skillet till golden and cooked through.
  11. Prepare salad greens on plate/bowl and top with veggies and chicken
  12. Sprinkle with grated Parmesan *optional


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{ 2 comments… read them below or add one }

Rachel @ Bakerita May 2, 2012 at 3:55 AM

This sounds great! I love roasted veggies, and tossed in a salad? Sounds like the perfect lunch to me!

Nicole May 2, 2012 at 8:12 AM

Thank you Rachel. It was really delicious. Enjoy :)

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