top of page

Roasted Veggie and Chicken Salad

Prep Time:

10 minutes

Cook Time:

20 minutes


Serves 1




  • 4 oz cooked chicken breast, diced

  • 1 cup mixed vegetables (such as bell peppers, zucchini, broccoli, and carrots), cut into bite-sized pieces

  • 2 tbsp olive oil

  • 1/2 tsp paprika

  • 1/2 tsp garlic powder

  • 1/4 tsp cayenne pepper

  • Salt and pepper to taste

  • 2 cups mixed greens

  • 2 tbsp balsamic vinegar


  1. Preheat oven to 400°F (200°C). In a bowl, toss mixed vegetables with olive oil, paprika, garlic powder, cayenne pepper, salt, and pepper.

  2. Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes or until tender and lightly browned.

  3. In a salad bowl, toss mixed greens with roasted vegetables, diced chicken breast, and balsamic vinegar.

bottom of page