Cooked Chicken and Vegetable Salad

What is it about eating a salad that is warm that makes it feel like a big hearty meal?  This salad has TONS of nutrition being filled with healthy veggies like broccoli and cauliflower.  I made it for dinner the other night, and it was perfect – really filling, but doesn’t leave you feeling heavy.

There are four vegetables that make up this salad (broccoli, cauliflower, spinach, and peas), and they are powerhouses! Some of the health benefits of each are as follows:


  • Helps prevent cancer
  • Great for the immune system
  • Fights birth defects
  • Fights diabetes
  • Good for the heart
  • Promotes healthy bones
  • Regulates blood pressure


  • Rich in Vitamin C
  • Anti-inflammatory
  • Heart healthy
  • Reduces the risk of strokes
  • Natural detoxifier
  • Great for the immune system


  • May help prevent certain cancers, such as stomach cancer
  • Boosts the immune system
  • Good for preventing osteoporosis
  • Can help with arthritis pain
  • Improves digestion
  • Great for eyesight


  • High in Vitamins A and K
  • High in fiber, calcium, and magnesium
  • Helps prevent cancer
  • Helps lower blood pressure
  • Increases brain function
  • Anti-inflammatory
  • Rich in antioxidants

See why this salad is SO good for you!  The best part is that it tastes AMAZING too!  Let’s get to the recipe!


Ingredients – makes 1 serving

  • 1 cup broccoli, chopped into small florets
  • 1 cup cauliflower, chopped into small florets
  • 1/2 cup peas
  • 2 cups spinach
  • 1 chicken breast
  • garlic powder
  • sea salt
  • olive oil
  • lemon juice


1.) Preheat the oven to 400 degrees.

2.) Place chicken breast in an oven safe dish.  Drizzle with a bit of olive oil, and sprinkle with garlic powder and sea salt.  Flip and repeat.  Place the chicken in the oven and bake for 40-50 minutes till cooked completely through.

3.) While the chicken is baking, prepare all your vegetables.  Cook the peas according to the package directions.  Set aside.  Drizzle olive oil into a large skillet or frying pan, and place on medium heat.  Add the broccoli and cauliflower and cook, stirring often, for 7 minutes.  Sprinkle with garlic powder and sea salt.

4.) After 7 minutes, add the peas and 1-2 Tbsp. of lemon juice, and cook for an additional 3 minutes, continuing to stir often.

5.) Add the spinach and cook till completely wilted (about 1 minute).

6.) Transfer the vegetables to plate.

7.) When the chicken is done, chop into small pieces, and top the salad with the chicken.  Serve warm.

YUM!  Super healthy, delicious, and filling!  Enjoy! 🙂

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