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.




  • Into large roasting pan, pour 2 tablespoons olive oil. Place pan in oven while heating to 425°F.

  • 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.

  • Return roasting pan to 425°F oven and roast vegetables for 30 minutes or until potatoes are tender and vegetables are browned.

  • 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°F on instant-read thermometer). Remove chicken to cutting board; let stand 5 minutes. Cut into small pieces.

  • 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.

  • Divide lettuce among 6 bowls or plates. Top with chicken mixture. Serve warm.

Nutrition Facts

286 calories; 12 g total fat; 52 mg cholesterol; 440 mg sodium. 26 g carbohydrates; 24 g protein;