Stashcook: Meal Planner & Recipe Keeper

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

Stashcook

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.

Ingredients

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

Method

1
Preheat your oven to 400°F (200°C).
2
Place the chicken breast on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and garlic powder.
3
Roast the chicken in the oven for about 15 minutes or until fully cooked. Let it cool, then slice it thinly.
4
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.
5
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.
6
In a large salad bowl, combine the mixed baby greens, cherry tomatoes, and roasted yellow pepper strips.
7
Add the sliced chicken to the salad.
8
Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
9
Top the salad with toasted almonds and crumbled feta cheese.
10
Serve the salad immediately or chill in the refrigerator until ready to eat.

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