Roasted Vegetable Chicken Salad

Name: Roasted Vegetable Chicken Salad Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 1.5 cup torn Romaine; 1 whole medium Tomato; 1 whole small Red Bell Pepper; 1 Chicken Breast (mine was 3.4 oz); 1.4 cup No Fat Cottage Cheese; Salt & Pepper to taste; Sprinkel Garlic Powder; Pinch of Oregano

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 1

Ingredients

1.5 cup torn Romaine1 whole medium Tomato1 whole small Red Bell Pepper1 Chicken Breast (mine was 3.4 oz)1.4 cup No Fat Cottage CheeseSalt & Pepper to tasteSprinkel Garlic PowderPinch of Oregano

Directions

Cut chicken up into bite size pieces, and bake on a pan (or for less mess line with aluminum foil) with your cut up vegetables. Season. Cook till chicken is fully cooked and vegetables are roasted. Tear the romaine and place in bowl. When chicken and vegetables are done just toss in with romaine. I like to eat it warm so I add it right away. Take a 1/4 cup cottage cheese and add was the *dressing*. TADA! Delicous!

Serving Size: Makes 1 Serving

Number of Servings: 1

Recipe submitted by SparkPeople user AMANDAMASH.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 203.5
Total Fat: 2.2 g
Cholesterol: 60.9 mg
Sodium: 276.9 mg
Total Carbs: 15.0 g
Dietary Fiber: 4.3 g
Protein: 32.8 g

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