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Roasted veggie salad on a plate with goat cheese

Roasted Veggie Salad with Quinoa and Chicken

  • Author: Leannda
  • Yield: Serves 6 1x

Ingredients

Scale

For the salad

  • 5 oz mixed greens of choice (I used baby arugula, kale and chard)
  • 5 oz cherry tomatoes
  • 1 zucchini, halved lengthwise and sliced
  • 1 portobello mushroom, scooped and sliced
  • 1 red onion
  • 2–3 Tablespoons extra virgin olive oil for drizzling
  • 1 ½ teaspoons coarse kosher salt
  • ½ teaspoons freshly ground pepper
  • 1 cucumber, peeled, halved lengthwise and sliced
  • 1 cup quinoa cooked in chicken broth (or veggie broth)
  • 1 avocado, scooped out in bite-sized chunks
  • 1 lb baked simple chicken tenderloins, sliced (see below)
  • ½–¾ cup apple cider vinaigrette (see below) or vinaigrette of choice
  • Optional: Softened goat cheese

For the chicken 

  • 1 lb chicken tenderloins
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried cumin
  • 2 teaspoon ground thyme
  • 1 Tablespoon extra virgin olive oil

For the apple cider vinaigrette (makes about 2 cups)

  • ½ cup apple cider vinegar
  • 1 ¼ cup extra virgin olive oil
  • 2 teaspoons minced garlic
  • ½ teaspoon Italian spices
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1–2 Tablespoons honey

Instructions

To make the salad

  1.  Preheat oven to 400°F and line a cookie sheet with aluminum foil. Place tomatoes, zucchini slices and mushroom slices on the sheet, drizzle with olive oil and sprinkle with salt and pepper.
  2. Halve red onion, then slice. Place on a sheet of aluminum foil and drizzle with 1-2 TBSPS olive oil, then wrap the onion tightly in the foil.
  3. Bake both veggies and onion for 12 minutes, checking halfway through. If they’re dry, stir them around a bit with tongs and add more oil if necessary. If onion is fork-tender after 12 minutes, leave in for an additional five minutes.
  4. In a large bowl, combine roasted veggies, cucumber, quinoa, avocado, chicken and vinaigrette. Toss lightly to combine.
  5. Serve over a scoop of softened goat cheese.

To make the chicken 

  1. Preheat oven to 400°F, and line a cookie sheet with aluminum foil
  2. Combine salt, pepper, dried basil, cumin and thyme in a small bowl and stir with a fork to combine.
  3. Place tenderloins on the foil about one inch apart.
  4. Spread seasoning mix evenly on top of chicken, then drizzle with olive oil.
  5. Bake for 12 minutes or until cooked throughout, flipping tenderloins over halfway through.
  6. Allow to rest on a cutting board for five minutes before cutting or serving.

To make the apple cider vinaigrette (makes about 2 cups)

  1. Combine ingredients in a bowl and whisk.
  2. Allow to sit at least 10 minutes for flavors to marry (optional).
  3. Use to dress your favorite salad.

Find it online: https://whipsmartkitchen.com/blog/roasted-veggie-salad-with-chicken/