Chicken and Vegetable Salad

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
  3. In a small bowl, mix together chicken broth and remaining ingredients.
  4. Pour half of broth mixture into roasting pan.
  5. Bake, uncovered, for 20 minutes.
  6. Stir; pour remaining broth mixture into roasting pan.
  7. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
  8. Cut chicken into bit-size pieces.
  9. Mix and serve


Most Helpful

I really liked this recipe and will make it again. However, next time I'll probably add some spicier peppers to add an extra kick. Definitely a keeper.

Pepper #2 January 24, 2008

Very good chicken and veggies and so easy, made it a one pot meal, didn't bother with potatoes or anything else. DH loved it, lots of taste he said and I agree. Love the garlic, balsamic vinegar and rosemary and we will definately make it again, surprized I didn't find this long ago! Thanks Dancer^ — Jun 13, 2005 Came back to mention that I made this just for two, worked great with just two half breasts. Thanks again.

Derf June 14, 2005

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