Not all chicken salads are created equal, and while I adore the creamy variety, I think I have found a new favorite with my Roast Vegetable & Chicken Salad. For this recipe; white meat chicken tenders are coated with basil and thyme, then roasted along with a mixture of fresh vegetables including; zucchini, portabella mushrooms, red peppers and garlic. I then toss everything together, with a sauce created from the roasted vegetable juices, and mixed with the roasted garlic cloves, creating a light dressing that enhances the natural flavors of the ingredients.
8 skinless chicken tenders
two red (or yellow, or orange) bell peppers
one head of garlic, separated
1 tbsp dried basil
1 tbsp dried thyme
Salt & freshly ground black pepper
Feta cheese (optional)
Preheat oven to 425 degrees.
Season chicken tenders with salt and pepper, coat with the basil and thyme, and then drizzle the vegetables with just enough olive oil to evenly coat, season with salt and pepper, and then roast in a preheated oven until tender. Cook the vegetables about 30 to 45 minutes and the chicken tenders for about 20 minutes. Squeeze and smash the roasted garlic cloves into a bowl with the sliced chicken tenders and roasted veggies, making sure to get all of the juice into the bowl, toss everything together and serve. This is delicious warm or cold. When using as a filling for wraps I like to add a few pickled asparagus and top with a sprinkle of feta for tang. Enjoy!