Ingredients
for 4 servings
Chicken & Fresh Veggie Salad With Lemon Pepper Vinaigrette Dressing
- 2 boneless, skinless chicken breasts
- olive oil, to taste
- salt, to taste
- pepper, to taste
- oregano, to taste
-
1 cup cherry tomato, halved (200 g) -
1 cup carrot, shredded (110 g) -
1 cup yellow bell pepper, chopped (100 g) -
1 cup cucumber, sliced (130 g) -
1 cup red cabbage, shredded (100 g) - mixed greens, large handful
Roasted Shrimp & Veggie Salad with Chili Lime Vinaigrette Dressing
-
1 lb shrimp, peeled and deveined (455 g) -
1 cup cherry tomato, halved (200 g) -
1 cup carrot, shredded (110 g) -
1 cup yellow bell pepper, chopped (100 g) -
1 cup red onion, chopped (150 g) -
1 cup asparagus, chopped (125 g) - olive oil, to taste
- salt, to taste
- pepper, to taste
- chili powder, to taste
- oregano, to taste
- lime juice, to taste
- mixed greens, large handful
Chili Lime Vinaigrette Dressing
-
3 tablespoons lime juice -
2 tablespoons olive oil -
1 tablespoon honey -
½ teaspoon chili powder - salt, to taste
- pepper, to taste
Lemon Pepper Vinaigrette Dressing
-
3 tablespoons lemon juice -
2 tablespoons olive oil -
1 teaspoon black pepper -
1 teaspoon oregano - salt, to taste
Nutrition Info
Shop ingredients with-
Calories
416
-
Fat
12g
-
Carbs
27g
-
Fiber
5g
-
Sugar
15g
-
Protein
50g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 425˚F (220˚C).
- On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
- On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
- Bake chicken and veggies in the oven for 15 minutes.
- Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
- Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
- Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
- Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
- Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
- Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
- Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
- To serve, pour out contents into a large bowl and mix everything together.
- Enjoy!
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Tips
-
kkell756
I only did the shrimp and baked veggies, which was generally good but beware of oil... the veggies I made made my salad v wet and heavy.
2018-09-13T01:15:53Z Helpful (7) -
devyncm
I personally liked the shrimp salad better but both were great
2018-07-30T01:13:59Z Helpful (7) -
Jovana Bozic
I only did chicken salad and the best thing is it stayed fresh for four days! And it’s good with any vegetables.
2019-02-20T18:55:24Z Helpful (4) -
Karla Ileana
Definitely shrimp was my favorite one! I think I’ll try roasting veggies for the Chicken salad too.
2019-01-06T20:02:34Z Helpful (3)
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