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Chicken and Roasted Veggie Salad

Good Wednesday Morning! I made a delicious salad the other night for dinner, hope you enjoy it!

The vegetables take the longest so I started with them. Take whatever veggies you have on hand, cut them up and place on a baking sheet or stone pan. Drizzle with about a TBSP of olive oil and sprinkle with spices. I used onion powder, dill, salt and pepper. Bake at 375 for 30 to 40 minutes. My veggies were, mushrooms, zucchini, carrots, butternut squash and asparagus.

veggies before cooking

While the veggies cooked, I made a salad using iceberg lettuce, romaine lettuce, spring mix greens and tomatoes. I drizzled it lightly with homemade italian dressing. I use Penzey’s italian dressing base and follow the directions on the jar.

saladNext came the chicken, I heated a TBSP olive oil with a TBSP of butter in a pan. Sprinkled the chicken with salt, pepper, onion powder and dill. Cooked the chicken in the olive oil until done about 8 minutes per side. I always use a meat thermometer to be sure my chicken is cooked thoroughly.

chicken for roasted veg saladWhen everything was finished cooking, I served it in three parts so everyone could take what they liked. Here is the finished product! Not the best picture but it tasted very yummy and was light and refreshing but still filling. Enjoy!

finished saladDebbi K.

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