Chicken and Vegetable Salad

• Ready In: 0 mins
• Serves: 6

Ingredients

• 1  lb fresh mushrooms (stems removed & discarded)
• 8  boneless skinless chicken breast halves (approx. 4 oz each)
• 2  large  sweet red peppers, seeded & cut into 1-inch pieces
• 2  large  yellow peppers, seeded & cut into 1-inch pieces
• 1  large purple onion, cut into thin slices
•  vegetable oil cooking spray (preferably olive oil-flavoured)
• 1⁄2 cup low sodium chicken broth or 1⁄2 cup no-salt-added chicken broth
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons  balsamic vinegar
• 3  tablespoons olive oil
• 2  teaspoons dried rosemary
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper, freshly ground
• 4  cloves garlic, minced

Directions

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