Rosemary Chicken Salad Recipe

Rosemary Chicken Salad Recipe

Scale

For the Chicken:

4 boneless, skinless chicken breasts.

2 tablespoons of olive oil.

Chop up some fresh rosemary and season with salt and black pepper to your liking.

For the Salad:

6 cups of a delightful medley of salad greens (lettuce, spinach, arugula, and more).

Halve the cherry tomatoes.

Sliced cucumber.

Thinly sliced red onion.

1/2 cup of crumbled feta cheese.

For the Dressing:

1/4 cup of extra-virgin olive oil.

2 tablespoons of balsamic vinegar.

1 tablespoon of Dijon mustard.

Add a teaspoon of honey.

Season with salt and black pepper to your liking.

Set the oven temperature to 400°F (200°C).
In a small bowl, mix olive oil, chopped rosemary, salt, and pepper. Apply this blend to the chicken breasts.
Arrange the chicken breasts on a baking sheet covered with parchment paper. Cook in the preheated oven for approximately 20-25 minutes or until the chicken is fully cooked and no longer pink in the center.
As the chicken bakes, get started on the salad. Combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl.
Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a separate small bowl to create the dressing.
After the chicken is cooked, allow it to rest for a few minutes before slicing it into thin strips.
Place the sliced chicken onto the salad and gently pour the dressing over it. Mix all the ingrediets until thoroughly blended.
Serve the rosemary chicken salad right away, adding extra feta cheese and a touch of fresh rosemary for an extra burst of flavor if you’d like.
This delectable Rosemary Chicken Salad is bursting with flavor and is a nutritious and fulfilling choice. Bon appétit!

Find it online: https://alazharfoodie.com/rosemary-chicken-salad-recipe/