Grilled Chicken and Roasted Portobello Mushroom Salad with Balsamic Vinaigrette

This Grilled Chicken and Roasted Portobello Mushroom Salad with Balsamic Vinaigrette is a delicious and healthy meal that is easy to make. The roasted portobello mushrooms and grilled chicken are tossed with mixed greens and a tangy balsamic vinaigrette for a flavorful and nutritious salad.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Portobello Mushroom, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

2 portobello mushrooms

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 cups mixed greens

Cooking Instructions:

Preheat the oven to 375°F.

Place the chicken breasts and portobello mushrooms on a baking sheet. Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper.

Roast in the oven for 15 minutes, or until the chicken is cooked through and the mushrooms are tender.

Meanwhile, in a small bowl, whisk together the balsamic vinegar and olive oil.

In a large bowl, combine the mixed greens, grilled chicken, and roasted portobello mushrooms.

Drizzle the balsamic vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 400, Fat: 20g, Protein: 30g, Carbohydrates: 20g

Rating:

Did You Know?

Ceviche, a seafood dish originating from South America and popular in Mediterranean countries, typically includes raw fish or shellfish marinated in citrus juices.