Veggie Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Roasted Chicken breasts1/2 cup fat free feta2tblsp extra virgin olive oil1 red pepper1 orange pepper1 eggplant1 onion2 small zuchini1/2 cup cherry tomato2 tblsp balsamic vinegar
Roast the chicken until done, season with salt and pepper before roasting.
While the chicken is cooking, chop up all of the veggies, put on a cookie sheet, drizzle the olive oil over them and roast the veggies for 20 minutes.
Once done, take out the veggies, combine with cut up chicken, drizzle balsamic over the mixture and refrigerate.
Serve as a salad or in a whole wheat pita pocket.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MEGHANLEE85.
While the chicken is cooking, chop up all of the veggies, put on a cookie sheet, drizzle the olive oil over them and roast the veggies for 20 minutes.
Once done, take out the veggies, combine with cut up chicken, drizzle balsamic over the mixture and refrigerate.
Serve as a salad or in a whole wheat pita pocket.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MEGHANLEE85.
Nutritional Info Amount Per Serving
- Calories: 162.2
- Total Fat: 6.4 g
- Cholesterol: 39.2 mg
- Sodium: 238.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.6 g
- Protein: 18.0 g
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