This is a delicious and hearty alternative to a traditional salad. Instead of being cold and crunchy, this salad is warm, satiating, and packed full of protein and good carbohydrates. All the different vegetables give it lots of texture and the dressing, although easy to make, brings a yummy and zesty surprise.
Roast Vegetables and Chicken Salad With Yogurt Dressing
Instead of being cold and crunchy, this salad is warm, satiating, and packed full of protein and good carbohydrates.
- 28 ounces chicken thighs
- 1/4 cup tamari sauce
- Chili or red pepper flakes
- Sesame oil
- 2 medium sweet potato
- 1 zucchini
- 1 rutabaga
- 2-3 carrots
- 1 purple onion quarter
- Olive oil
- 3/4 cup Greek yogurt unflavored, unsweetened
- Lime juice to taste
- Salt and pepper to taste
Preheat oven 350 degrees Fahrenheit.
Marinate chicken thighs in tamari sauce, chili flakes, pepper, and sesame oil for 30 minutes.
Chop up all vegetables and put in baking dish. Drizzle with olive oil, pepper, and salt.
Roast vegetables in the oven for 45-60 minutes.
Pan fry chicken until cooked through.
Chop chicken and place in big bowl with cooked vegetables.
In a separate bowl, mix together yogurt, lime, and pepper.
Top your salad with dressing, serve, and enjoy!