I had a whole chicken in the fridge and I decided to make a roast. Usually when I make a roast dinner I make roast potatoes, gravy and everything that goes with roasts. This time I thought I'll make a light dinner and add some homemade salsa and since I have to keep away from tomatoes right now I used red peppers for the salsa. If you don't have a whole chicken you can use chicken breast or even an organic pre- cooked chicken from your local store. I have left over chicken so I will definitely be using the left overs for tomorrow. This salad is really delicous, light and easy to make.
1 whole chicken or two chicken breasts
1 tsp of Italian herbs
pinch of salt and pepper
2 tbsp of olive oil
For the salsa
2 cups of spinach
1 red pepper, diced
1 tbsp olive oil
1/4 cup of chopped red onion
1 clove of garlic, crushed
1 tsp of lemon juice
1 tsp of salt
1 tsp of pepper
1 avocado
Preheat oven to 350' if your roasting a whole chicken. Place the chicken in a 9x9 oven proof dish. Pour 2 tbsp of olive oil over the entire chicken and sprinkle the salt and pepper and Italian herbs on top of the chicken. Place the chicken in the oven for about an hour or until there are no traces of pink left and the chicken is completely cooked. When the chicken is cooked, let cool for five minutes and then cut the chicken up into slices from the breast. Place the spinach into two salad bowls and put the chicken slices on top. In a separate bowl mix the salsa ingredients together and until well combined. Spoon the salsa onto the chicken and drizzle olive oil over the entire salad and serve.
1 whole chicken or two chicken breasts
1 tsp of Italian herbs
pinch of salt and pepper
2 tbsp of olive oil
For the salsa
2 cups of spinach
1 red pepper, diced
1 tbsp olive oil
1/4 cup of chopped red onion
1 clove of garlic, crushed
1 tsp of lemon juice
1 tsp of salt
1 tsp of pepper
1 avocado
Preheat oven to 350' if your roasting a whole chicken. Place the chicken in a 9x9 oven proof dish. Pour 2 tbsp of olive oil over the entire chicken and sprinkle the salt and pepper and Italian herbs on top of the chicken. Place the chicken in the oven for about an hour or until there are no traces of pink left and the chicken is completely cooked. When the chicken is cooked, let cool for five minutes and then cut the chicken up into slices from the breast. Place the spinach into two salad bowls and put the chicken slices on top. In a separate bowl mix the salsa ingredients together and until well combined. Spoon the salsa onto the chicken and drizzle olive oil over the entire salad and serve.