Indulge in a satisfying and nutritious salad that will satisfy your cravings and leave you delighted with our new Half-Cooked Roasted Chicken Salad with Brasa Sauce recipe! This delicious creation is sure to excite your taste buds and leave you wanting more. What sets this salad apart from others is our signature Brasa sauce, a unique blend of spices and smoky flavors that takes this salad to a whole different level.
Duration: 45 minutes
Yield: 2-4 servings
Ingredients:
- 1 red bell pepper, cut into ½-inch cubes
- 1 red onion, chopped
- 1 sweet potato, cut into 1-inch cubes
- 6 boneless, skinless chicken thighs
- ¼ cup olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon rosemary
- 2 cloves of garlic
- Drizzle olive oil
- Brasa sauce to season
- 1 cup mixed greens
- Salt and pepper to taste
Instructions:
- Preheat oven to 400 F. Grease a large baking sheet or line with parchment paper. Add the vegetables to the baking tray. Leave room for the chicken legs.
- Remove the boneless, skinless thighs from the packaging and pat them dry with absorbent paper. Arrange the legs on the baking tray. Add salt and pepper to taste on both sides.
- In a separate bowl, combine the olive oil, rosemary, garlic, salt and pepper. Mix everything together and then drizzle over the chicken thighs and vegetables.
- Place the pan in the oven and cook for 40-45 minutes. Once ready, he lets it go
roast chicken and vegetables let cool for at least 5 minutes.
- In a salad bowl, combine the mixed greens, roasted vegetables and chicken.
- Drizzle the olive oil and Brasa sauce over the salad ingredients.
- Mix the salad ingredients well.
- Serve immediately and enjoy your meal!
Don’t forget to buy ours Braise sauce today to create amazing dishes like this, and be sure to check out the rest of our new offerings House Ember Collection, available for purchase in store or via CLICKING HERE!
