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Mixed Greens Salad with Carrots, Tomato, with Baked Chicken & Garlic Toast

Yield: 1 serving


  • 1/2 cup sliced, baked chicken thighs (see associated recipe)
  • 1 slice of garlic toast (see associated recipe)
  • 3 cups of spring mix salad greens
  • 1 carrot
  • 6-8 cherry tomatoes
  • 2 tablespoons feta cheese
  • 1 tablespoon olive oil

Directions for salad:

  1. Wash, peel, and slice carrot into coin shapes
  2. Rinse and slice cherry tomatoes in half lengthwise
  3. Using a fork, flake off about two tablespoons of feta cheese
  4. Place 2-3 handfuls (approximately three cups) of spring mix salad greens into a large platter or bowl
  5. Pour carrots, cherry tomatoes, and cheese onto salad greens
  6. Add chicken to salad
  7. Toss in olive oil or dressing of choice and serve with garlic toast

Yields: 1 serving


Baked Chicken Thighs


  • 1 tray of boneless, skinless chicken thighs
  • Salt
  • Pepper
  • Garlic powder

Directions for Chicken Thighs:

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet tray with aluminum foil or parchment paper
  3. Rinse chicken with water and dry with a paper towel
  4. Place dried chicken thighs on baking sheet tray with 2-3 inches between each piece
  5. Season chicken with garlic powder, salt, and pepper
  6. Turn over chicken and season other side
  7. Place chicken in preheated oven
  8. Bake for 12 minutes
  9. Turn over chicken thighs
  10. Bake for another 8 minutes
  11. Take chicken out of oven and let rest for ten minutes
  12. Slice chicken and serve, or place in reusable container

Yield: 4 servings


Garlic Toast


  • 1 slice of whole wheat bread
  • 1 tablespoon olive oil
  • 1 tablespoon garlic powder
  • Salt & Pepper, to taste

Directions for Garlic Toast:

  1. Spread 1 tablespoon olive oil on slice of bread
  2. Spread 1 tablespoon minced garlic on slice of bread
  3. Season with salt and pepper
  4. Toast bread for 2-4 minutes
  5. Slice on the diagonal and serve