Chicken and Vegetable Salad Recipe

Name: Chicken and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh mushrooms (stems removed & discarded); 8 boneless skinless chicken breast halves (approx. 4 oz each); 2 large sweet red peppers, seeded & cut into 1-inch pieces; 2 large yellow peppers, seeded & cut into 1-inch pieces; 1 large purple onion, cut into thin slices; to taste vegetable oil cooking spray (preferably olive oil-flavoured); ½ cup low sodium chicken broth or ½ cup no-salt-added chicken broth; ¼ cup balsamic vinegar; 2 tablespoons balsamic vinegar; 3 tablespoons olive oil; 2 teaspoons dried rosemary; ½ teaspoon salt; ½ teaspoon pepper, freshly ground; 4 cloves garlic, minced

Servings: persons

1 lb fresh mushrooms (stems removed & discarded)
8 boneless skinless chicken breast halves (approx. 4 oz each)
2 large sweet red peppers, seeded & cut into 1-inch pieces
2 large yellow peppers, seeded & cut into 1-inch pieces
1 large purple onion, cut into thin slices
to taste vegetable oil cooking spray (preferably olive oil-flavoured)
½ cup low sodium chicken broth or ½ cup no-salt-added chicken broth
¼ cup balsamic vinegar
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 teaspoons dried rosemary
½ teaspoon salt
½ teaspoon pepper, freshly ground
4 cloves garlic, minced

1
Preheat oven to 425.
2
Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
3
In a small bowl, mix together chicken broth and remaining ingredients.
4
Pour half of broth mixture into roasting pan.
5
Bake, uncovered, for 20 minutes.
6
Stir; pour remaining broth mixture into roasting pan.
7
Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
8
Cut chicken into bit-size pieces.
9
Mix and serve

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb fresh mushrooms (stems removed & discarded), 8 boneless skinless chicken breast halves (approx. 4 oz each), 2 large sweet red peppers, seeded & cut into 1-inch pieces, 2 large yellow peppers, seeded & cut into 1-inch pieces, and more.

Yes, Chicken and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and Vegetable Salad

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