Mixed Greens Salad with Carrots, Tomato, with Baked Chicken & Garlic Toast
Yield: 1 serving
Ingredients:
- 1/2 cup sliced, baked chicken thighs (see associated recipe)
- 1 slice of garlic toast (see associated recipe)
- 3 cups of spring mix salad greens
- 1 carrot
- 6-8 cherry tomatoes
- 2 tablespoons feta cheese
- 1 tablespoon olive oil
Directions for salad:
- Wash, peel, and slice carrot into coin shapes
- Rinse and slice cherry tomatoes in half lengthwise
- Using a fork, flake off about two tablespoons of feta cheese
- Place 2-3 handfuls (approximately three cups) of spring mix salad greens into a large platter or bowl
- Pour carrots, cherry tomatoes, and cheese onto salad greens
- Add chicken to salad
- Toss in olive oil or dressing of choice and serve with garlic toast
Yields: 1 serving
Baked Chicken Thighs
Ingredients:
- 1 tray of boneless, skinless chicken thighs
- Salt
- Pepper
- Garlic powder
Directions for Chicken Thighs:
- Preheat oven to 425 degrees F.
- Line a baking sheet tray with aluminum foil or parchment paper
- Rinse chicken with water and dry with a paper towel
- Place dried chicken thighs on baking sheet tray with 2-3 inches between each piece
- Season chicken with garlic powder, salt, and pepper
- Turn over chicken and season other side
- Place chicken in preheated oven
- Bake for 12 minutes
- Turn over chicken thighs
- Bake for another 8 minutes
- Take chicken out of oven and let rest for ten minutes
- Slice chicken and serve, or place in reusable container
Yield: 4 servings
Garlic Toast
Ingredients:
- 1 slice of whole wheat bread
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- Salt & Pepper, to taste
Directions for Garlic Toast:
- Spread 1 tablespoon olive oil on slice of bread
- Spread 1 tablespoon minced garlic on slice of bread
- Season with salt and pepper
- Toast bread for 2-4 minutes
- Slice on the diagonal and serve
