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🥗 Colorful Oven Salad with Chicken Strips

447 kcal · 30 min · 4 servings

Colorful Oven Salad with Chicken Strips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Thoroughly wash the zucchini and the eggplant.
  3. 3. Cut off the hard ends of the zucchini and the eggplant.
  4. 4. Slice the vegetables into thin rounds.
  5. 5. Place the slices into a large bowl.
  6. 6. Add two tablespoons of olive oil.
  7. 7. Season with salt and herbs de Provence.
  8. 8. Mix everything well until the vegetables are evenly coated.
  9. 9. Line a baking tray with baking paper.
  10. 10. Spread the vegetables out evenly on the tray.
  11. 11. Place the tray in the oven for about 15 minutes.
  12. 12. Wash the salad greens thoroughly.
  13. 13. Spin the salad dry to remove excess water.
  14. 14. Wash the cherry tomatoes.
  15. 15. Cut the cherry tomatoes in half.
  16. 16. Place a frying pan over medium heat.
  17. 17. Toast the pine nuts in the pan without additional fat.
  18. 18. Toast the nuts for about 3 minutes.
  19. 19. Remove the pine nuts from the pan and set them aside.
  20. 20. Place the chicken strips together with the vegetables in the oven.
  21. 21. Warm the chicken and vegetables for about 5 minutes.
  22. 22. Add vinegar, three tablespoons of olive oil, mustard, and sugar to a separate bowl.
  23. 23. Whisk the dressing ingredients vigorously.
  24. 24. Season the dressing with salt and pepper to taste.
  25. 25. Add the dry salad greens and the halved tomatoes to the dressing bowl.
  26. 26. Gently toss the vegetables until they are evenly coated.
  27. 27. Remove the chicken and the oven vegetables from the oven.
  28. 28. Place the dressed salad onto the plates.
  29. 29. Place the warm chicken and oven vegetables on top of the salad.
  30. 30. Sprinkle the toasted pine nuts over the top.
  31. 31. Enjoy your meal!

Nutrition per serving