Endorian Roasted Chicken Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the chicken breasts with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the seasoned chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until cooked through.
• STEP 4.Remove the chicken from the oven and let it cool slightly. Then, slice it into thin strips.
• STEP 5.In a large bowl, combine the mixed greens, cherry tomatoes, and cucumbers.
• STEP 6.Add the sliced chicken to the bowl and toss everything together.
• STEP 7.In a separate small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette dressing.
• STEP 8.Drizzle the dressing over the salad and toss to coat evenly.
• STEP 9.Serve the Endorian Roasted Chicken Salad immediately and enjoy!

Cooking Tips

• Feel free to add your favorite toppings to the salad, such as avocado, crumbled feta cheese, or toasted nuts.
• For extra flavor, marinate the chicken breasts in the refrigerator for a few hours before roasting.
• To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• If making the salad ahead of time, store the dressing separately and add it just before serving to prevent the greens from wilting.
• Serve the Endorian Roasted Chicken Salad as a main course for a light lunch or dinner, or as a side dish alongside grilled meats or seafood.