Chicken & Roast Vegetable Salad

Chicken & Roast Vegetable Salad
Poached chicken is combined with oven-roasted potatoes, green beans, and sweet peppers and tossed with a light lemon vinaigrette for this chunky main dish salad.
Makes 6
Prep 15 m
Cook 10 m
Roast 30 m



  1. 1 of 6 Into large roasting pan, pour 2 tablespoons olive oil. Place pan in oven while heating to 425 degrees F.
  2. 2 of 6 When oven is heated, add potatoes, green beans and sweet pepper to hot oil in roasting pan. Season with 3/4 teaspoon salt; toss to coat potatoes.
  3. 3 of 6 Return roasting pan to 425 degrees F oven and roast vegetables for 30 minutes or until potatoes are tender and vegetables are browned.
  4. 4 of 6 Meanwhile, in large skillet, bring enough lightly salted water to cover chicken, to simmering. Add chicken breast halves; simmer just until chicken is cooked through, about 10 minutes (internal temperature should register 170 degrees F on instant-read thermometer). Remove chicken to cutting board; let stand 5 minutes. Cut into small pieces.
  5. 5 of 6 In large bowl, whisk together the remaining olive oil, lemon juice, remaining salt and the pepper. Add vegetables, chicken and parsley; gently toss to evenly coat all the ingredients.
  6. 6 of 6 Divide lettuce among 6 bowls or plates. Top with chicken mixture. Serve warm.
Nutrition Information for Chicken & Roast Vegetable Salad
Servings Per Recipe: 6
Per Serving: 5 g fiber, 440 mg sodium, 2 g sat. fat, 52 mg chol., 24 g pro., 286 kcal cal., 12 g Fat, total, 26 g carb.