Hot Chicken And Vegetable Salad

Is this really a salad though?

I've gone back and forth trying to decide what else I could call this meal. I'm sticking with salad because it has a dressing. It is a very filling meal; full of flavors and textures so your taste buds definitely won't be bored! With the chicken and egg it is also full of protein to keep you full longer. I love this for meal prepping...

A quick pop in the microwave and *boom* you are good to go. Of course, you can also eat it cold if you prefer. As written below, it makes 4 servings but is super easy to double if you have company. 

Hot Chicken And Vegetable Salad

Ingredients

Dressing

4 Tbsp lemon juice

4 Tbsp white wine vinegar

1 Tbsp chopped parsley

1 Tbsp chopped chives

1/ 2 Tbsp chopped dill

1/4 tsp onion powder

1 1/2 Tbsp prepared mustard

1 tsp sugar

Salad

4 chicken breasts (boneless & skinless)

1 lb green beans

2 cups diced beets

1/2 cup olive oil

salt & pepper

2 cups cherry tomatoes

4 hard boiled eggs

Directions

Prepare dressing - whisk together the lemon juice, vinegar, parsley, chives, dill, onion powder, mustard, and sugar until well combined. Chill until ready to use. 

Prepare salad - Preheat oven to 425. Line a cookie sheet with parchment paper, set aside. 

In a bowl, toss the chicken breasts, green beans, and beets with the olive oil and salt & pepper. 

Spread the green beans and beets on the prepared cookie sheet and roast in preheated oven for 25 minutes. Remove from oven, stir, and then place chicken breasts on to the cookie sheet as well. Place back in oven and continue to cook for another 20 - 30 minutes or so - until vegetables are soft and chicken is cooked. 

Remove from oven and divide among 4 serving dishes, slicing the chicken before placing it on the dish. 

Divide the cherry tomatoes evenly among the dishes and place a boiled egg on each dish as well. Note - If you want your boiled egg hot then cook it after you place the chicken on the cookie sheet in the oven. If you don't mind it cold - then you can cook the eggs earlier and have them in the fridge until ready to use. 

Drizzle with the dressing. 

One of my favorite meals! Other than peeling and dicing the beets, there is very little prep involved. 

The dressing provides a lovely bright flavor without covering up the taste of the vegetables. 

Technically, this also works as a Christmas dish because of the red and green. Just saying. 

Like I said above, I'm not really sure if this should be called a salad or not... but it is full of veggies and other good things AND it does have a dressing so...... that's what we're sticking with. 

Hot salads are totally a thing. Right?