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.

Author: My Love for Cooking

Serves: 2

Ingredients

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)

Instructions

Wash and chop Brussel Sprouts in half
Wash and peel Parsnips and Carrots, chop into small pieces
Add a little salt (to taste). I also used McCormicks Grinders (Italian and Garlic Pepper)
Spread evenly on a greased cookie sheet
Drizzle with Olive Oil
Roast at 350 degrees for about 30 minutes or till tender and slightly golden.
Allow to cool
Wash and cut up chicken breast.
Season with salt and Oregano and squeeze fresh lemon (allow to sit at least 20 minutes)
Cook chicken in skillet till golden and cooked through.
Prepare salad greens on plate/bowl and top with veggies and chicken
Sprinkle with grated Parmesan *optional