Some would say that salad for dinner is boring, and in this case, it features the ingredients to indeed make it a bit yawny. But the combination of tender chicken, tangy kiwi dressing, and crisp veggies will make sure your taste buds aren’t apathetic. If you’re eating plant-only, you can replace the chicken with a pile of navy beans.
Roasted Chicken Salad with Kiwi Vinaigrette
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Ingredients
- 1 lb boneless skinless chicken thighs
- 2 peeled kiwis
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 1 garlic clove peeled and chopped
- 1 green onion chopped
- 2 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp dried red pepper flakes
- 1/4 tsp salt
- 8 cups salad greens
- 1 red bell pepper seeded and sliced
- 1 cucumber chopped
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 375 F. Line rimmed baking sheet with parchment paper.
- Place chicken on baking sheet, season with salt and black pepper (optional), and bake until an internal temperature of 165 F is reached, about 20 minutes. Let cool for a few minutes and then slice.
- In blender, blend together kiwis, olive oil, red wine vinegar, garlic, green onion, mustard, honey, red pepper flakes, and salt until smooth.
- Divide salad greens among serving plates and top with red bell pepper, cucumber, and chicken slices. Drizzle on kiwi vinaigrette and scatter almonds over top.
Recipe Notes
Per serving: 286 calories; 21 g protein; 18 g total fat (4 g sat. fat); 15 g total carbohydrates (8 g sugars, 3 g fiber); 302 mg sodium
