Grill Chicken Salad with Roasted Vegetables

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Spring won’t quite spring in my neck of the woods, and I have a hard time eating a cold salad when it’s cold.  I need something warm…. enter this salad.  Tender grill chicken, with roasted veggies, perfect for lunch or dinner!

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Just look at the color of those veggies – they make you think spring even when it’s still freezing outside! Red onion, squash and peppers are my favorite veggies to grill or roast.  Lots of times I’ll grill or roast extra, because if you have leftover chicken, you can dice up a little chicken add some the veggies, use a flatout or a couple tortilla and make a barbecue pizza or a Mexican quesadilla! Perfect when you’re looking for a quick meal, and if you’re already grilling or roasting veggies make extras so they’re ready whenever you need them. I had some asparagus that needed using, so it went on the sheet pan with everything else

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Pop all your veggies on a sheet pan, drizzle with olive oil, salt & pepper, roast on 425 for 15-20 minutes and they are done.  Meanwhile, grill marinaded chicken on a grill pan.  I used the same marinade on the chicken as I did in this recipe . When everything is done, drizzle on a Honey Balsamic Vinegar Dressing and you’re done! You might think you don’t need the dressing and it would probably be fine without it, but soooooo much better with it.

Grilled Chicken with Roasted Vegetable Salad

Chicken/Marinade

1 lb. chicken breast, cut into 4 pieces

juice of one lime

2 TBSP. olive oil

2 cloves of garlic, roughly chopped

2 green onions, roughly chopped

salt & pepper

Combine everything together and let marinade at least a couple hours, but not more than 6 hours.  Grill on grill pan or outside grill for 5 minutes on each side or until done.

Roasted Vegetables

1 red onion. sliced

2 bell peppers, sliced

2 squash/zucchini, cut into 1/2 inch coins

1 bunch of asparagus, cut into 1 inch pieces

On a large sheet pan, place all the vegetables, drizzle with a 1 TBSP of olive oil, and salt, pepper and toss together. Put in a preheated 425 degree oven and roast for 15 – 20 minutes until everything is tender.

Dressing:

1 TBSP olive oil (Use a little less o.o. than normal because you’re veggies will have a little oil on them, so now it won’t be oily tasting)

3 TBSP Balsamic Vinegar

1 TBSP honey

salt & pepper

Combine everything together in a jar and shake to combine.

In a bowl, add a portion of the veggies, the chicken and drizzle with dressing

2 thoughts on “Grill Chicken Salad with Roasted Vegetables

  1. Liz Latham

    Roasted veggies makes everything seem like a much better dish, don’t they?! This looks delicious! Thanks for linking up with Delicious Dishes Recipe Party!

    Reply

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