Description
Warm up your winter meals with this vibrant Winter Vegetable Grilled Chicken Salad. Bursting with grilled chicken, colorful roasted veggies, and a tangy balsamic drizzle, this dish is a delightful combination of flavors and textures. Perfect for cozy family dinners or festive gatherings, each bite offers a nourishing taste of the season that will leave everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups mixed winter vegetables (carrots, Brussels sprouts, sweet potatoes)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 4 cups mixed greens (arugula or spinach)
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Marinate chicken breasts in olive oil, rosemary, thyme, salt, and pepper for at least 30 minutes.
- Preheat grill to medium-high heat (375°F). Grill chicken for 6-7 minutes on each side until cooked through.
- Chop winter vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper; spread on a baking sheet and roast at 400°F for 25-30 minutes until tender.
- In a large bowl, combine mixed greens with roasted vegetables. Slice grilled chicken and add to the salad. Drizzle balsamic vinegar over the top.
- Optionally sprinkle feta cheese before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 480
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 95mg