Winter Salad with Roasted Chicken; Warm Bread
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 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
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.
Calories: 847kcal | Carbohydrates: 82g | Protein: 38g | Fat: 44g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 575mg | Fiber: 10g | Sugar: 45g