Roasted Vegetable Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Roasted Vegetable Chicken Salad calories by ingredient


Introduction

Delicious salad I just created at home. Add onions if desired. Super easy, and FAST! Delicious salad I just created at home. Add onions if desired. Super easy, and FAST!
Number of Servings: 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

Tips

Add onions, or any other vegetable you want! Eat warm or cold.


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.