Recipe: Tasty Roasted chicken and salad

Roasted chicken and salad. Recipe courtesy of Provence Breads and Cafe. Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs.

I omitted the grapes and seeds because I did not have them in the house and I cooked chicken breasts. This roasted chicken salad is easy to make, moist and creamy, and the perfect keto lunch recipe. The key to making the ultimate chicken salad recipe is roasting chicken thighs in the oven. You can have Roasted chicken and salad using 22 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted chicken and salad

1. You need of Chicken.
2. Prepare 3 of chicken breast.
3. You need 1/2 tbsp of oil.
4. You need 1 1/4 tsp of seasoning salt or to taste.
5. Prepare 1 tsp of onion powder.
6. Prepare 1 tsp of garlic powder.
7. Prepare 1/2 tbsp of mixed dried herbs( I used parsley, oregano, thyme and marjoram.
8. Prepare 1/2 cup of low sodium stock/water or as needed.
9. Prepare of Vinaigrette syrup.
10. It's 2 tsp of balsamic vinegar.
11. Prepare 1 pinch of salt.
12. It's 1 pinch of black pepper.
13. It's 1/4 tsp of cayenne pepper.
14. You need 1 tbsp of sugar.
15. You need 1 1/4 tbsp of vegetable oil.
16. Prepare of Salad.
17. You need 1/2 medium of onion chopped.
18. You need 1 medium of cucumber diced.
19. It's 3 medium of tomatoes seeded and diced.
20. You need 1/2 medium of carrot grated.
21. Prepare 1/2 small of cabbage thinly sliced.
22. It's 2 of lettuce bowls from ice-berg lettuce.

Don't even think about using canned or rotisserie chicken! This roasted chicken barley salad hits all the right notes. Vibrant crunchy veggies, chewy barley, lemony dressing, and tender shreds of chicken. Packed with protein, fiber, and healthy nutrients, this salad is a complete meal that won't leave your tummy rumbling.

Roasted chicken and salad instructions

1. Mix together seasoning salt, mixed herbs,onion and garlic powder, season chicken, make a slit into the thickest part of the meat and season also..
2. heat oil in large skillet and cook chicken covered for 2-3 mins add stock and cover, low heat and continue cooking for 30-40 mins (more or less depending on the thickness of the meat) adding more stock if needed, until meat is tender. remove from pot and place on to greased baking sheet.
3. roast in oven until golden brown 10-12 mins.
4. for the vinaigrette, mix all ingredients except for the oil, stir until sugar is dissolved. when sugar dissolves continue stirring while slowly adding oil, stir until the syrup is formed.
5. for the salad: combine ingredients except lettuce.
6. to serve, place chicken on plate and the lettuce bowl then add salad into bowl. drizzle with the vinaigrette syrup. serve and enjoy.

Toss vegetables with spinach and divide among plates. In a large mixing bowl stir the pistachios through the cooked quinoa with the roasted vegetables, pomegranate seeds and plenty of fresh ripped mint and coriander leaves. Tear the chicken over the salad, drizzle with the yoghurt and extra virgin olive oil and serve. Dig into this chunky chicken salad, packed with sweet roasted peppers and topped with crunchy ciabatta croutons, which only take Place chicken and peppers on a large roasting tray. Drizzle with the dressing and season with salt and pepper.