Hearty Chicken and Vegetable Salad

British · Autumn · 45 min · Serves 4 · By The Lesapor Kitchen

This filling salad is perfect for an autumn evening, combining warm chicken, roasted vegetables, and a light broth for a comforting meal. It's simple to prepare and packed with flavors that will make you crave it again and again.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless chicken breasts, sliced
• 1 teaspoon dried thyme
• 2 cups butternut squash, cubed
• 1 medium red onion, sliced
• 5 ounces mixed salad greens
• 2 tablespoons balsamic vinegar
• 2 cups chicken broth, warm
• Salt and pepper, to taste

Method

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until tender.
3. While the vegetables are roasting, heat the remaining olive oil in a skillet over medium heat. Add the sliced chicken, season with salt, pepper, and dried thyme. Cook for 8-10 minutes, until golden brown and cooked through.
4. In a large bowl, toss the mixed salad greens with balsamic vinegar.
5. Once the roasted vegetables and chicken are done, add them to the bowl with the salad greens.
6. Divide the salad among serving plates and pour 1/2 cup of warm chicken broth over each serving just before eating for a light, brothy twist.