Provencal Chicken And Vegetable Main Dish Salad (Only 321 Calories)


Check out this amazing chicken and vegetable salad recipe from The French call this type of salad “composed” to differentiate it from a tossed salad. The appeal of the dish is obvious. From already-cooked ingredients and staple condiments, you can create a colorful masterpiece.



  1. Breaded Dijon Chicken Breasts directions: Combine the first 6 ingredients as follows: Arrange two shelves in the center of the oven. Preheat the oven to 400°F. Drizzle oil generously onto two 17″ x 11″ baking pans or other large shallow baking pans.
  2. On a large sheet of waxed paper, combine the bread crumbs, herbes, and paprika. On another large sheet of waxed paper, lay the chicken in a single layer. Coat both sides evenly with the
  3. mustard. One at a time, dip both sides of the chicken into the bread crumb mixture. Shake off any excess. Place in a single layer on the prepared pans. Drizzle with oil.
  4. Bake for 15 minutes. Rotate the pans. Bake for about 10 minutes longer, or until a thermometer inserted into the thickest portion registers 160°F and the juices run clear.
  5. Set aside 4 chicken breast halves to use in the Provencal Chicken-And-Vegetable Main Dish Salad recipe below. Reserve the remaining Breaded Dijon Chicken Breasts and let stand to cool completely. Place in a zipper-lock bag and refrigerate for up to 3 days for use later at a later time or in another recipe.
  6. Provencal Chicken-And-Vegetable Main Dish Salad directions: Place the beans in an 8″ x 8″ microwaveable baking dish. Add enough water to come 1/4″ up the sides of the dish. Cover with
  7. plastic wrap, leaving a small corner vent. Microwave on high power for 6 minutes, or until the beans are crisp-cooked. Drain and rinse with cold water to stop the cooking. Pat dry. Let stand
  8. to cool.
  9. Meanwhile, arrange the spring mix on a large serving platter. Top with the chicken, peppers, eggs, scallions, and the reserved beans. Drizzle the dressing over the salad.