Ingredients:
2 boneless, skinless chicken breasts
2 cups of mixed salad greens
1 cup of cherry tomatoes, halved
1 cup of bell peppers, sliced
1 cup of zucchini, sliced
1/2 cup of red onion, thinly sliced
1/4 cup of Kalamata olives, pitted and halved
2 tablespoons of fresh basil leaves, chopped
Salt and pepper to taste
3 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
1 teaspoon of dried oregano
1/2 teaspoon of garlic powder
Instructions:
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Place the chicken breasts on a baking sheet and roast in the preheated oven for 20-25 minutes or until cooked through. Let them cool for a few minutes, then slice them into thin strips.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, bell peppers, zucchini, red onion, Kalamata olives, and fresh basil.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, dried oregano, salt, and pepper to make the dressing.
Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly. Add the sliced roasted chicken to the salad and toss again to incorporate.
Adjust the seasoning if needed. Allow the flavors to meld together for a few minutes before serving. Serve the Roasted Chicken and Vegetable Salad as a main course or a hearty lunch option.
Feel free to customize the salad by adding other roasted vegetables such as eggplant or carrots. You can also sprinkle some crumbled feta cheese or toasted pine nuts for extra flavor and texture. Enjoy!