Roasted Chicken Salad with Kiwi Vinaigrette
Servings
4people
Servings
4people
Ingredients
  • 1lb bonelessskinless chicken thighs
  • 2 peeled kiwis
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 garlic clovepeeled and chopped
  • 1 green onionchopped
  • 2tsp Dijon mustard
  • 1tsp honey
  • 1/4tsp dried red pepper flakes
  • 1/4tsp salt
  • 8cups salad greens
  • 1 red bell pepperseeded and sliced
  • 1 cucumberchopped
  • 1/4cup sliced almonds
Instructions
  1. Preheat oven to 375 F. Line rimmed baking sheet with parchment paper.
  2. 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.
  3. In blender, blend together kiwis, olive oil, red wine vinegar, garlic, green onion, mustard, honey, red pepper flakes, and salt until smooth.
  4. 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