Chicken Salad with Roasted Vegetables
·
Beginner
Recipe by
Servings
6 servings
Prep time
60 min
Cooking time
45 min
Calories
250/300 kcal
This version of chicken salad is my take on more traditional recipes. In my version, I swap out mayonnaise with Greek yogurt and add in tons of roasted veggies to make this a nutritious and portable lunch that’s great by itself, as a wrap in Boston lettuce or on top of a salad.
Ingredients
- 4 boneless skinless chicken breasts
- 1 squash, chopped
- 2 sweet potatoes, washed and chopped with the skins on
- 2 onions, chopped
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1 cup Greek yogurt
- ¼ cup olive oil
- 1 tablespoon garlic
- 2 teaspoons paprika
- Salt and pepper to taste
Directions
- On a sheet pan, drizzle olive oil all over. Mix in spices and garlic.
- Toss chicken, squash, sweet potatoes, onions, and carrots in the olive oil and spice mixture.
- Cover sheet pan and bake the chicken and vegetables at 350 degrees for 45 minutes.
- Remove the foil, mix the chicken and vegetables around in the pan so that everything cooks evenly. Bake for another 15 minutes with the foil off or until the chicken is fully cooked and the sweet potatoes are fork tender.
- Remove cooked chicken and vegetables from oven to cool.
- Add Greek yogurt to a large bowl. Chop cooled chicken breasts and add to the bowl with the roasted vegetables.
- Toss in chopped celery
- Enjoy!
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