Fit Salad with Roasted Chicken and Mixed GreensBeginner
ChickenMain dishSaladSideThanksgiving

Fit Salad with Roasted Chicken and Mixed Greens

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Fit salad with roasted chicken and mixed greens is a light yet filling meal based on baked chicken breast fresh salad leaves and simple additions. Chicken is seasoned and roasted so it stays juicy inside while gaining light browning on the outside. Fresh vegetables and salad mix add crunch and freshness making this dish suitable for lunch or a light dinner. Simple dressing enhances flavor without overpowering ingredients.

By Karel R.
Total40 mins
Prep15 mins
Cook25 mins
Servings2
DifficultyBeginner

Preparation

8 steps · tap a step to mark it done

  1. Preheat oven to 375°F. Prepare a baking tray lined with parchment paper.

  2. Clean chicken breast and pat dry with paper towels. Season with olive oil sweet paprika salt and black pepper rubbing spices evenly into meat.

  3. Place chicken on prepared tray and bake until cooked through and lightly golden. Roasting takes about 25 minutes depending on thickness.

  4. Remove chicken from oven and allow it to rest briefly. Resting keeps juices inside meat.

  5. Wash salad greens thoroughly and dry well. Place them in a large bowl.

  6. Cut tomato into wedges and slice cucumber. Add vegetables to salad greens.

  7. Slice roasted chicken into strips. Add chicken to salad bowl while still warm or after cooling slightly.

  8. Mix olive oil with lemon juice. Pour dressing over salad just before serving and toss gently. ENJOY!

Cook’s note

Chicken should rest after baking for best juiciness.
Salad greens must be dry so dressing coats evenly.
Dressing should be added just before serving.
Dish works well as a light main meal

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