Warm Chicken and Veggie Salad

  • Difficulty: Medium
  • one hour and 30 minutes
  • 2 servings

What is our favorite salad? It’s the salad that doesn’t feel like you’re on a perpetual diet. And we have a savory one right here. Instead of using chicken breast, we’ve used some savory chicken thighs, flavored with garlic and paprika. We’ve mixed them with lettuce, bell pepper, some sauteed veggies, and finished everything off with some shredded parmesan.

Ingredients Needed for Warm Chicken and Veggie Salad

1 teaspoon garlic powder
salt
pepper
1 teaspoon sweet paprika
1 tablespoon vegetable oil
4 boneless chicken thighs
7 ounces of frozen mixed vegetables
0.5 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
0.5 orange bell pepper, thinly sliced
3 ounces of lettuce, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
parmesan (optional)

How to Cook Warm Chicken and Veggie Salad

  1. Add the spices into a small bowl and mix them with the vegetable oil.
  2. Add the thighs in a large bowl and pour the spice mix over them.
  3. Cover the chicken with foil and refrigerate for the next 60 minutes.
  4. Place them over the hot grill and cook them for 7 minutes per side, or 15 minutes total time.
  5. Next, fill a saucepan halfway with water and place it over medium heat.
  6. Bring it to a boil and start cooking the frozen veggies.
  7. Cook the veggies according to the instructions on the package.
  8. Take out the chicken and thinly slice it.
  9. Add the chicken in a large bowl along with the veggies, bell peppers, and lettuce salad.
  10. Pour the olive oil and lemon juice and toss the salad.
  11. You can serve the salad with some thinly sliced parmesan on top!

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