ROASTED VEGETABLE SALAD WITH CHICKEN

The idea for this salad came to me after having lunch with a friend at California Pizza Kitchen last week. I absolutely love their grilled veggie salad and for some reason I'd never thought about how simple it would be to make on my own. Especially since I could easily make a large batch at once to feed a group or to last me most of the week. So I ran to the grocery store and whipped one together. This will definitely be a staple at my house from now on. Another reason that I love this salad? It's insanely healthy. And when insanely healthy meets crazy delicious, I'm pretty much sold. I've set my sights on competing at the CrossFit Games one day and that means my training and diet need to be in check. My competitors eat, sleep and breath this sport, and if I plan on keeping up with them, I have to too. Sometimes my dreams scare me, but whats that saying? "If you're dreams don't scare you they aren't big enough." I think I read that somewhere. And I couldn't agree more. I've made a lot of sacrifices in my career and life for this, so I'll be damned if I don't give it my all. Plus, this is what makes me happy, and isn't that one of the most important things in life? Nothing's worth it if you aren't happy. What makes you happy? Well, besides this salad, because I've already assumed that. Enjoy!

Roasted Vegetable Salad with Chicken
Prep 10 min
Cooking 40 min
Serves 4

INGREDIENTS

  • 4 chicken breasts
  • 1/4 cup Tessemaes Italian dressing
  • Salt and pepper
  • 3 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 eggplant, sliced
  • 1 cup mushrooms, sliced
  • 1 bunch of asparagus
  • 2 bags of mixed lettuce
  • 1 avocado
  • Tessemaes Italian dressing

INSTRUCTIONS

  1. Preheat oven to 425F
  2. Prepare 2 large glass baking dishes with olive oil spray
  3. In one dish lay out the chicken and coat in 1/4 cup Tessemaes Italian dressing and season with salt and pepper
  4. In the second dish toss in the bell pepper, eggplant, mushrooms and asparagus, drizzle with olive oil and season with salt and pepper
  5. Place both dishes in the oven and bake for 40 minutes
  6. Remove and let cool, then prepare on top of the lettuce, and dress with avocado and Tessemaes Italian dressing