Large Chicken and Roasted Vegetable Salad with Mustard Vinaigrette
A substantial and refreshing salad featuring tender cooked chicken and roasted seasonal vegetables like peppers, zucchini, and tomatoes, served over crisp greens with a tangy mustard dressing. Lactose-free and packed with flavor.
Ingredients
- Chicken breast125 g
- Bell pepper (any color)75 g
- Cherry tomatoes75 g
- Red onion30 g
- Cucumber50 g
- Garlic1 g
- Bell pepper (any color)75 g
- Olive oil (for roasting)8 ml
- Olive oil (for dressing)10 ml
- Red wine vinegar or balsamic vinegar10 ml
- Dried herbs (e.g., oregano, thyme)0.5 g
- Salt0.5 g
- Black pepper0.2 g
- Zucchini75 g
- Mixed leafy greens75 g
- Dijon mustard (lactose-free)5 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Cut the bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
- 3Step 3
Toss the cut vegetables with 8 ml olive oil, dried herbs, salt, and pepper on a baking sheet.
- 4Step 4
Roast for 20-25 minutes, or until tender and slightly caramelized.
- 5Step 5
While vegetables roast, slice the chicken breast horizontally to create thinner cutlets if needed for faster cooking. Season with salt and pepper.
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