Tuscany Salad Recipe
Grilled chicken breast with roasted mushrooms, zucchini, peppers & onion over mixed greens with tomato & cucumber
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Ingredients
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Grilled Chicken
Roasted Vegetables
Salad Base
Method
Grilling Chicken
- 1
Prepare and Grill Chicken
Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Roasting Vegetables
- 2
Prepare and Roast Vegetables
Preheat the oven to 425°F (220°C). Chop the mushrooms, zucchini, bell peppers, and red onion into bite-sized pieces. In a bowl, toss the vegetables with olive oil, dried oregano, salt, and black pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
Assembling the Salad
- 3
Build the Salad
In a large bowl, place the mixed greens as the base. Slice the grilled chicken and arrange it on top of the greens. Add the roasted vegetables on top of the chicken. Dice the tomato and cucumber, and sprinkle them over the salad. Optionally, drizzle with additional olive oil or your favorite dressing before serving.