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Mixed Greens Salad with Chicken, Roasted Peppers, Almonds & Feta Recipe


This is a yummy salad with lots of greens, chicken, and cheese. It has roasted peppers and almonds too. You mix everything in a bowl and eat it. It's good for lunch or dinner.


10 oz mixed baby greens (like spinach and arugula)
1 large chicken breast
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 yellow bell pepper
1/4 cup sliced almonds
2 oz feta cheese, crumbled
1/4 cup balsamic vinaigrette
1/2 cup cherry tomatoes, halved


Preheat your oven to 400°F (200°C).
Place the chicken breast on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and garlic powder.
Roast the chicken in the oven for about 15 minutes or until fully cooked. Let it cool, then slice it thinly.
While the chicken is cooking, place the yellow bell pepper on a baking sheet and roast it for 15 minutes, turning occasionally until the skin is charred. Remove from the oven, let it cool, peel off the skin, and slice into strips.
In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 3 minutes, stirring frequently to prevent burning. Remove from heat.
In a large salad bowl, combine the mixed baby greens, cherry tomatoes, and roasted yellow pepper strips.
Add the sliced chicken to the salad.
Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
Top the salad with toasted almonds and crumbled feta cheese.
Serve the salad immediately or chill in the refrigerator until ready to eat.

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