roasted vegetable & chicken salad
kristi wrightson
roasted vegetables are a staple in my diet cuz they are so good!
ingredients
- 1 zucchini squash
- 1 yellow squash
- 1/2 purple onion
- 1 red pepper
- 1 head garlic
- 2 teaspoons olive oil plus 2 teaspoons for dressing
- 12 oz roasted chicken
- 4 cups salad greens
- Juice of one lemon
- Salt
- Pepper
- 3 T pumpkin seeds
directions
- 1
1. Preheat oven to 425 degrees F.
- 2
2. Cut squash into 1/2 inch rounds, slice onion equally thick. Cut pepper into one-inch strips. Cut top off garlic head and coat with olive oil. Place on a baking sheet and cover with 1 t oil and a dash of salt and pepper.
- 3
3. Roast veggies about 25 minutes or until browned and tender, turning once.
- 4
4. While vegetables are roasting, juice lemon in a small bowl and whisk in remaining oil, salt and pepper to taste.
- 5
5. Put 2 cups salad mix in a bowl and top with veggies and dressing.
- 6
6. Sprinkle with pumpkin seeds and serve.
Source: kristi
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