One of the quickest, easiest and healthiest salad recipes.Roast a few ingredients together, then toss them with some veggies and a dressing. That’s it. It can be made using leftovers and also you can make variations as per your choice.

I have added bell peppers and baby corn in the veggies. You can always add up the veggies of your choice like mushrooms, broccoli, salad leaves etc. and can also play your favorite dressings. this is my version of the salad which is way too easy and quick.

Print Recipe

Roasted Chicken Salad

Course

Breakfast, Main Dish, salads

Cuisine

World

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

35 minutes

Servings

2 people

Ingredients

• 2 chicken breasts
• 1 tsp mixed italian herbs
• 1 small red bell pepper (deseeded &cut into strips)
• 1 small yellow bell pepper (deseeded &cut into strips)
• 1 small capsicum (deseeded &cut into strips)
• 3-4 baby corn (cut into pieces)
• 1 tbsp garlic (finely chopped)
• 1/2 tsp black pepper powder
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp soy sauce
• cheddar cheese (grated, for garnishing)
• parsley leaves (for garnishing)
• Salt as required

Course Breakfast, Main Dish, salads Cuisine World Prep Time 15 minutes Cook Time 20 minutes Passive Time 35 minutes Servings 2 people Ingredients 2 chicken breasts 1 tsp mixed italian herbs 1 small red bell pepper (deseeded &cut into strips) 1 small yellow bell pepper (deseeded &cut into strips) 1 small capsicum (deseeded &cut into strips) 3-4 baby corn (cut into pieces) 1 tbsp garlic (finely chopped) 1/2 tsp black pepper powder 2 tbsp olive oil 1 tbsp lemon juice 1 tbsp apple cider vinegar 2 tsp soy sauce cheddar cheese (grated, for garnishing) parsley leaves (for garnishing) Salt as required

Instructions

1. Clean the chicken breast and make some small cuts on the surface of the chicken breast.
2. Marinate the chicken breast with salt,half black pepper powder, mixed Italian seasoning,olive oil and lemon juice. Keep it aside for 10 minutes.
3. Meanwhile preheat the oven for 10 minutes on 220°C.
4. Place the chicken breast in the oven for 20 minutes on 220 °C. Flip over the sides for even cooking
5. In a pan, heat some oil and add chopped garlic.Saute it for few minutes.
6. Add all the veggies and season it with salt, left black pepper powder, soy sauce and apple cider vinegar. Toss the veggies and cook for 5 minutes. Remember the veggies must remain crunchy.
7. Finally cut the roasted chicken breast into small slices. Mix it with all the veggies.
8. Garnish it with some fresh parsley leaves and grated cheddar cheese. Serve it warm.

Directions to prepare the recipe:

1. Clean the chicken breast and make some small cuts on the surface of the chicken breast.
   
2. Marinate the chicken breast with salt,half black pepper powder, mixed Italian seasoning,olive oil and lemon juice. Keep it aside for 10 minutes.
   
3. Meanwhile preheat the oven for 10 minutes on 220°C.
4. Place the chicken breast in the oven for 20 minutes on 220 °C. Flip over the sides for even cooking.
   
5. In a pan, heat some oil and add chopped garlic.Saute it for few minutes.
   
6. Add all the veggies and season it with salt, left black pepper powder, soy sauce and apple cider vinegar. Toss the veggies and cook for 5 minutes. Remember the veggies must remain crunchy.
   
7. Finally cut the roasted chicken breast into small slices. Mix it with all the veggies.
8. Garnish it with some fresh parsley leaves and grated cheddar cheese. Serve it warm.