WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD
I created this recipe for a contest. It was not a winner, but my family loves it! It's a nice, light (yet hearty) salad, perfect for a warm summer day. Adding the Ranch seasoning mix gives it a wonderful flavor.
Provided by Susan Bickta
Categories Chicken Salads
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots, shallots and the entire envelope of Ranch seasoning. Drizzle with 1/3 cup on the vegetable oil. Mix well with hands, making sure all ingredients are coated with oil and seasoning. Transfer to a rimmed, non-stick baking sheet, spreading vegetable out to make one layer.
- 2. Roast for 30-40 minutes or until vegetables are tender and golden brown.
- 3. Meanwhile, in a 10" non-stick skillet, over medium high heat, saute the chicken breast chunks in the remaining oil for 15-20 minutes or until cooked through and pieces are browned around the edges.
- 4. To serve: Place the baby spinach in a LARGE bowl. Add the roasted vegetables and the sauteed chicken. Drizzle with the 2 tablespoons of lemon juice and toss gently to combine. Serve with lemon wedges on the side.
ROASTED ROOT VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
- In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
- In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE
Provided by Giada De Laurentis
Categories Salad Chicken Leafy Green Poultry Dinner Lunch Healthy Lettuce Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
WARM ROASTED VEGETABLE SALAD
Here is a lovely vegetable salad that was shared with my dear SIL by a Danish cook. Loads of lovely vegetable in a balsamic vinaigrette served warm or at room temperature. Not "historical" Danish food but certainly what a contemporary Danish cook would share with guests.
Provided by Acerast
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- Cut the peppers and discard the seeds.
- Halve the eggplants lengthwise and cut each into thick slices.
- Slice the onions into thin rounds.
- Place the laved peppers, eggplants and onions in a large roasting tin.
- Add olive oil, thyme, garlic, salt and pepper and combine well.
- Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken.
- Meanwhile, quarter the plum tomatoes.
- Add the plum tomatoes and the goat cheese.
- Toss the vegetables and return to the oven for 10-15 minutes more.
- Remove the vegetables with a slotted spoon to a serving platter and keep warm.
- Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice. Bring to a boil and boil for 1 minute.
- Cool slightly and add the basil.
- Place roasted vegetables on warm plates and spoon warm dressing over.
- Garnish with thyme sprigs.
Nutrition Facts : Calories 605.5, Fat 55, SaturatedFat 7.7, Sodium 52.3, Carbohydrate 30.3, Fiber 11.9, Sugar 14.7, Protein 4.8
ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN
I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.
Provided by Lusil
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees.
- Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
- Prepare grill.
- Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
- Combine all ingredients for the vinaigrette, with a whisk.
- Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5
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ROASTED VEGETABLE AND CHICKEN SALAD | BAKED BREE
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Estimated Reading Time 4 mins
- Whisk together Dijon, honey, rosemary, garlic, and Borsari salt. Add olive oil. Pour most of the marinade into a large plastic bag. If you would like, reserve some of the marinade to toss with the vegetables before you serve it. Add chicken to bag, marinade for 20 minutes or overnight. How ever long you have is fine.
- Line a baking sheet with foil. Preheat oven to 400 degrees. Spread the vegetables out and drizzle with olive oil and salt and pepper. Add the chicken and nuzzle them into between the vegetables. Bake for 35 to 45 minutes in a 400 degree oven. If the chicken is cooked before the root vegetables, take the chicken off of the pan and put on a plate covered with foil and let the vegetables cook longer.
- Sometimes I serve the vegetables alongside and sometimes I toss everything together. Whatever you want to do. I added a good handful of arugula and drizzled some white lemon balsamic vinegar and olive oil over the greens and sprinkled with pistachios and blue cheese crumbles.
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