Roasted Chicken Salad Recipe
This roasted chicken salad keeps lunch easy with a quick lemon mustard chicken breast and a fresh lettuce, tomato, and corn salad on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 plate
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Nut Free
Ingredients
- 1 tsp lemon juice
- 1/2 tsp mustard
- 1/4 tsp dried oregano
- 1 tbsp water
- 3.5 oz chicken breast
- 1 cup lettuce
- 1/2 cup tomatoes
- 1 tbsp corn
- 1 tsp lemon juice
- 1 tsp olive oil
- 1/8 tsp black pepper
- 1/8 tsp salt
Instructions
- In a bowl, stir together 1 teaspoon lemon juice, mustard, dried oregano, and water.
- Add the chicken breast and turn to coat.
- Transfer the chicken to a parchment-lined baking tray.
- Bake at 180 C for 20 to 25 minutes, or until cooked through and lightly golden.
- Add the lettuce, tomatoes, and corn to a bowl.
- Drizzle in the remaining lemon juice and the olive oil.
- Season with black pepper and salt.
- Toss the salad and plate it with the roasted chicken.
Notes
- Let the chicken rest briefly after baking so the juices stay in the meat.
- Toss the salad right before serving so the lettuce stays crisp.
- A small amount of corn is enough to sweeten the plate without taking over.
Nutrition Information (Per Serving, Estimated)
- Calories: 260
- Total Fat: 8g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 90mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2g
- Total Sugars: 3g
- Added Sugars: 0g
- Protein: 29g
- Vitamin D: 0mcg
- Calcium: 42mg
- Iron: 1.5mg
- Potassium: 640mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.
Find it online: https://www.wellnesswarrior.org/roasted-chicken-salad-recipe/