The Pioneer Woman Tasty Kitchen
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Chicken & Roasted Broccoli Salad with Goat Cheese

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

My favorite roasted broccoli recipe fleshed out into a great main dish salad!

Ingredients

  • FOR THE ROASTED VEGETABLES:
  • 1 whole Head Of Broccoli (about 1 3/4 Lbs), Cut Into 1 Or 2-inch Florets
  • ½ whole Red Bell Pepper, Cut Into Strips
  • ¼ cups Olive Oil
  • ½ teaspoons Sugar
  • ¾ teaspoons Salt
  • 1 dash Pepper To Taste
  • _____
  • FOR THE REST OF THE SALAD:
  • ¼ cups Olive Oil, Divided
  • 6 whole Garlic Cloves, Sliced Thinly
  • 1 pinch Crushed Red Pepper Flakes
  • 2 cups Cooked, Shredded Chicken
  • 1 pinch Dried Oregano
  • 2 Tablespoons Freshly Squeezed Lemon Juice, Plus Additional Wedges For Garnish
  • 3 ounces, weight Goat Cheese Crumbled

Preparation

To prepare the broccoli:

Heat oven to 500ºF and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.

Working quickly, remove the baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to the bottom rack of the oven and roast 10–12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.

To prepare the rest of the salad:

Heat 2 tablespoons olive oil, sliced garlic, and pepper flakes in a small skillet over medium-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5–7 minutes. Add chicken to the skillet and cook until heated through, about 3–5 minutes. Remove chicken-garlic mixture from the heat; stir in oregano and lemon juice.

Toss roasted vegetables with the chicken-garlic mixture and the remaining 2 tablespoons of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.

2 Comments

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reynla on 3.18.2011

I made this for dinner last night. It was quick, easy, and certainly delicious! Thanks for the great recipe! It’s a keeper!

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greensnchocolate on 3.11.2011

This looks like the perfect salad to make a bunch of and take for lunches during the week…I’m definitely saving this to make soon! I’ll let you know how it turns out :)

One Review

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laurili on 3.17.2011

I made this for dinner last night and really enjoyed it. I loved the roasted flavor that the high oven temperature gave the vegetables and I liked the creaminess the cheese added. This one is definately going into my permanent file. Thanks for sharing it.

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