Roasted chicken and salad Recipe

Name: Roasted chicken and salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breast; 1/2 tbsp oil; 1 1/4 tsp seasoning salt or to taste; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tbsp mixed dried herbs( I used parsley, oregano, thyme and marjoram; 1/2 cup low sodium stock/water or as needed; 2 tsp balsamic vinegar; 1 pinch salt; 1 pinch black pepper; 1/4 tsp cayenne pepper; 1 tbsp sugar; 1 1/4 tbsp vegetable oil; 1/2 medium onion chopped; 1 medium cucumber diced; 3 medium tomatoes seeded and diced; 1/2 medium carrot grated; 1/2 small cabbage thinly sliced; 2 lettuce bowls from ice-berg lettuce

Servings: persons

3 chicken breast
1/2 tbsp oil
1 1/4 tsp seasoning salt or to taste
1 tsp onion powder
1 tsp garlic powder
1/2 tbsp mixed dried herbs( I used parsley, oregano, thyme and marjoram
1/2 cup low sodium stock/water or as needed
2 tsp balsamic vinegar
1 pinch salt
1 pinch black pepper
1/4 tsp cayenne pepper
1 tbsp sugar
1 1/4 tbsp vegetable oil
1/2 medium onion chopped
1 medium cucumber diced
3 medium tomatoes seeded and diced
1/2 medium carrot grated
1/2 small cabbage thinly sliced
2 lettuce bowls from ice-berg lettuce

1
Mix together seasoning salt, mixed herbs,onion and garlic powder, season chicken, make a slit into the thickest part of the meat and season also.
2
heat oil in large skillet and cook chicken covered for 2-3 mins add stock and cover, low heat and continue cooking for 30-40 mins (more or less depending on the thickness of the meat) adding more stock if needed, until meat is tender.
3
remove from pot and place on to greased baking sheet
4
roast in oven until golden brown 10-12 mins
5
for the vinaigrette, mix all ingredients except for the oil, stir until sugar is dissolved.
6
when sugar dissolves continue stirring while slowly adding oil, stir until the syrup is formed
7
for the salad: combine ingredients except lettuce
8
to serve, place chicken on plate and the lettuce bowl then add salad into bowl.
9
drizzle with the vinaigrette syrup.
10
serve and enjoy

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 chicken breast, 1/2 tbsp oil, 1 1/4 tsp seasoning salt or to taste, 1 tsp onion powder, and more.

Yes, Roasted chicken and 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.

That's it — enjoy your meal!

Roasted chicken and salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions