Wednesday, March 14, 2012
For some reason, I rarely make myself main course salads for dinner even though I really like them. Growing up we ate a lot of salads for dinner - Chopped Salad, Caesar with Grilled Chicken, etc. This salad, with delicious roasted vegetables and a tangy dressing, reminded me just how much I like this type of dinner. For the week of 5 meals under $50, the salad was a great change of pace and a nice refreshing mid-week meal. The dressing uses some of the staples that I like to keep on hand in my pantry or refrigerator. Cooking the chicken the night before made this salad so easy to throw together. I even got all of the dishes done while I waited for the vegetables to roast!
Roasted Vegetable Salad with Chicken
Time: 30 minutes (if you cook the chicken ahead)
2 cups baby spinach
1 cooked chicken breast*
2 tablespoons chopped sun-dried tomatoes (drained from the oil)
1/2 medium zucchini, cut into strips
1/2 red bell pepper. cut into rounds
1-1/2 tablespoons olive oil
Salt and pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 clove garlic, crushed and minced
1 teaspoon honey (or more depending on your preference)
Salt and Pepper
For the vegetables, preheat the oven to 425°F. Drizzle the vegetables with olive oil and season with salt and pepper. Roast in a glass baking dish for 25-30 minutes.
While the vegetables roast, whisk together the vinaigrette ingredients and let the flavors mingle together.
Towards the end of the cook time for the vegetables, I placed the whole chicken breast into the dish in the oven to reheat the chicken (see note below).
Assemble the salad with spinach, half of the cut up chicken breast, roasted vegetables, sun-dried tomatoes, and drizzle with the vinaigrette. If you save some of the salad for lunch, don't dress all of the salad.
*I baked the two chicken breasts on night 2 (pizza night) and saved the second chicken breast for night 3 (salad night). Preheat the oven to 375°F. Season the chicken with salt and pepper. Drizzle a bit of olive oil in a glass baking dish. Bake the chicken for 35 minutes, flipping it over halfway through the cook time. You could also pan fry the chicken while the vegetables cook.