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
Course: Recipes, Salads2
servings10
minutes15
minutesIngredients
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)
Directions
- 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
This sounds great! I love roasted veggies, and tossed in a salad? Sounds like the perfect lunch to me!
Thank you Rachel. It was really delicious. Enjoy 🙂