Rosemary Baked Chicken Chef Salad Recipe
Savor the delightful flavors of our Rosemary Baked Chicken Chef Salad, featuring tender, herb-infused chicken baked to perfection and served atop a bed of crisp mixed greens. This colorful medley is enriched with ripe tomatoes, crunchy cucumbers, and creamy avocado, all drizzled with a zesty vinaigrette. Perfect for a light yet satisfying meal, this salad combines freshness and heartiness in every bite.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Bake the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and chopped fresh rosemary. Place them on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing.
Prepare the Salad
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and diced avocado.
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
Assemble the Salad
Slice the baked chicken and add it to the salad bowl. Drizzle the dressing over the salad and toss gently to combine. Top with feta cheese.