Marinated Chicken Salad with Garlic Rosemary Vinaigrette
This Marinated Chicken Salad with Garlic Rosemary Vinaigrette is such a healthy, filling, and delicious lunch or dinner idea! Great for meal prepping too!
Ingredients
- 4 cups mixed greens
- 1 large chicken breast
- 1 avocado thinnly sliced
- ⅓ cup sundried tomatoes chopped
- ⅓ cup walnuts chopped
- ¼ cup Marzetti® Garlic Rosemary Vinaigrette plus extra for marinating
Instructions
- Place chicken in a ziploc back and cover with garlic rosemary vinagaigrette. Marinate overnight or at least two hours.
- Peheat oven to 400F.
- Place a pan on the stove and heat to medium-high heat, once hot, add your chicken to the pan.
- Season with salt and pepper and sear for 3-4 on each side.
- If you are not using pans that can go in the oven, transfer the seared chicken to a baking dish.
- Bake for 15-20 minutes uncovered.
- Mix remaining ingredients except for 1/4 cup vinaigrette in a large bowl.
- Top with sliced rosemary garlic chicken, and toss. Pour remaining vinaigrette over salad and toss until evenly coated.
- Serve immediately.
Tried this recipe?Let us know how it was!