Oven Chicken Salad
Elevate your salad game with this warm and hearty Oven Chicken Salad, a perfect fusion of crisp greens, juicy cherry tomatoes, and tender oven-baked chicken. Seasoned with a delightful blend of garlic, salt, and black pepper, the chicken is roasted to perfection, then paired with an array of fresh veggies like cucumber and red onion for a satisfying crunch. A topping of golden, buttery panko breadcrumbs adds an irresistible texture, while a drizzle of creamy ranch dressing ties it all together. Ready in under 45 minutes, this recipe is ideal for a wholesome weeknight dinner or a refreshing lunch. Serve it warm straight from the oven for maximum flavor and enjoy a simple yet gourmet twist on a classic salad.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 4 cups Mixed salad greens (e.g., spinach, arugula, lettuce)
- 1 cup Cherry tomatoes
- 1 medium-sized Cucumber
- 1 small-sized Red onion
- 1 cup Shredded cheese (e.g., cheddar, mozzarella)
- 0.5 cup Ranch dressing
- 0.25 cup Panko breadcrumbs
- 1 tablespoon Butter
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil or non-stick cooking spray.
Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and garlic powder. Place them in the baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the salad ingredients: halve the cherry tomatoes, thinly slice the cucumber and red onion, and set them aside.
In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast them, stirring frequently, until they are golden and crispy. Remove from heat and set aside to cool.
Once the chicken is done baking, remove it from the oven and allow it to rest for 5 minutes. Slice the chicken into thin strips or bite-sized pieces.
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and shredded cheese. Toss gently to combine.
Top the salad with the sliced chicken and drizzle with ranch dressing. Sprinkle the toasted panko breadcrumbs over the top for added crunch.
Serve the salad immediately while the chicken is warm and enjoy!
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.5 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1110 mg | 85% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2237 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
