Roasted Vegetable Chicken Salad

Follow these steps to create a delicious and nutritious Roasted Vegetable Chicken Salad.

1. Step 1

   Preheat your oven to 400°F (200°C).

2. Step 2

   Place the chicken breasts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

3. Step 3

   In a large bowl, combine the sliced bell peppers, zucchini, and red onion. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.

4. Step 4

   Spread the vegetables on a separate baking sheet. Place both the chicken and vegetables in the preheated oven.

5. Step 5

   Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Roast the vegetables for 15-20 minutes until they are tender and slightly charred.

6. Step 6

   While the chicken and vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, and minced garlic.

7. Step 7

   Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

8. Step 8

   In a large salad bowl, combine the mixed salad greens, roasted vegetables, and sliced chicken. Drizzle with the prepared dressing and toss gently to combine.

9. Step 9

   Top the salad with crumbled feta cheese before serving.