Recipe of the Week

Recipe of the Week
Roasted Salad with Grilled Chicken


  • 6 stalks asparagus
  • 2 cups eggplant cut into 1-inch cubes
  • 1 cup red bell pepper cut into 1-inch pieces
  • 2 artichoke hearts packed in water, drained, halved lengthwise
  • One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
  • Dash each salt and black pepper
  • 2 tbsp. frozen sweet corn kernels, thawed
  • 2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
  • 3 cups chopped romaine lettuce
  • 1 oz. (about 2 tbsp.) diced avocado
  • 2 tbsp. low-fat or fat-free balsamic vinaigrette
  • 1 tsp. Dijon mustard


  • Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
  • Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.
  • Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through.
  • Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.
  • Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.
  • In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side. Enjoy!


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