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Roasted Chicken Salad with Kiwi Vinaigrette

Servings 4 people

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.

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