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.

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.

Bake the Chicken

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and diced avocado.

Prepare the Salad

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

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.

rosemary baked chicken chef salad

Recipe information

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