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Winter Salad with Roasted Chicken; Warm Bread

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Winter Salad with Roasted Chicken; Warm Bread

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Course: Salad
Cuisine: American
Keyword: Winter Salad with Roasted Chicken; Warm Bread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 847kcal


  • 1/2 cup chicken broth, low-sodium
  • 1 clove garlic
  • 1/2 tablespoon mustard, dijon
  • 1/2 tablespoon honey
  • 1/2 teaspoon rosemary, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 tablespoon olive oil
  • 1 pound chicken breast


  • 2 head lettuce
  • 2 medium apple
  • 1 cup cranberries, dried
  • 1/2 cup cherry tomatoes
  • 1/2 cup almonds, sliced
  • 2 ounce feta cheese crumbles


  • 1/2 cup olive oil
  • 2 tablespoon vinegar, balsamic
  • 2 tablespoon vinegar, red wine
  • 1/8 tablespoon mustard, dijon

Serve With

  • 4 slice bread, french


  • Preheat oven to 375 degrees F.
  • Whisk together: chicken broth, minced garlic, mustard, honey, rosemary, salt, pepper, and olive oil.
  • Season the chicken breasts with salt and pepper and place in an 11 x 7 baking dish coated with cooking spray; pour the broth mixture over the top.
  • Bake, uncovered, at 375 for 25-30 minutes or until the chicken is cooked through and no longer pink; basting occasionally with pan juices. Remove chicken and keep warm.
  • Rinse and chop lettuce and apples.  Slice cherry tomatoes in half.
  • Slice chicken lengthwise into thin slices.
  • Layer salad with lettuce, apples, cranberries, tomatoes, almonds, feta cheese and chicken.
  • Serve with dressing.
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Calories: 847kcal | Carbohydrates: 82g | Protein: 38g | Fat: 44g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 575mg | Fiber: 10g | Sugar: 45g

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