Chicken and Vegetable Salad

Chicken and Vegetable Salad

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 1lbfresh mushrooms( stems removed & discarded)
  • 8boneless skinless chicken breast halves( approx. 4 oz each)
  • 2largesweet red peppers, seeded & cut into 1-inch pieces
  • 2largeyellow peppers, seeded & cut into 1-inch pieces
  • 1largepurple onion, cut into thin slices
  • to tastevegetable oil cooking spray( preferably olive oil-flavoured)
  • 1/2 cup low sodium chicken broth or 1/2 cupno-salt-added chicken broth
  • 1/4 cupbalsamic vinegar
  • 2tablespoonsbalsamic vinegar
  • 3tablespoonsolive oil
  • 2teaspoonsdried rosemary
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper, freshly ground
  • 4clovesgarlic, minced

    • Directions

  • Preheat oven to 425.
  • Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
  • In a small bowl, mix together chicken broth and remaining ingredients.
  • Pour half of broth mixture into roasting pan.
  • Bake, uncovered, for 20 minutes.
  • Stir; pour remaining broth mixture intoroasting pan.
  • Bake an additional 10-15 minutes or until vegetablesare tenderand chicken is cooked.
  • Cut chicken into bit-size pieces.
  • Mix and serve

    • Reviews

  • “I really liked this recipe and will make it again.However, next time I’ll probably add some spicier peppers to add an extra kick.Definitely a keeper.”

  • “Very good chicken and veggies and so easy, made it a one pot meal, didn’t bother with potatoes or anything else. DH loved it, lots of taste he said and I agree. Love the garlic, balsamic vinegar and rosemary and we will definately make it again, surprized I didn’t find this long ago! Thanks Dancer^ — Jun 13, 2005Came back to mention that I made this just for two, worked great with just two half breasts. Thanks again.”

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