Roasted Chicken Market Salad

Here’s a delicious and healthy recipe to try featuring the Hostess Red & French Maid Garlic!

Serves 3

3 boneless chicken breast

6 cups mixed lettuce, chopped

1 medium avocado, thinly sliced

1 cup shredded red cabbage

1/2 roasted corn kernels

12 cherry tomatoes, halved

3 tbsp green seasoning

3 tbsp Hostess Red Margarine/French Maid Garlic

½ tsp paprika

½ tsp Garlic powder

Salt and pepper to taste

Directions

Season chicken breast with green seasoning, salt, black pepper, paprika, garlic powder and set aside. Preheat oven to 350°F.
In an oven safe frying pan heat 1 tbsp of olive oil on medium- high heat and add seasoned chicken breasts. Cook on each side for 3 minutes.
Add the Hostess red margarine to the frying pan and place in preheated oven for 15 minutes to fully cook through, turning chicken breasts halfway during the cooking time.
Remove from the oven and allow chicken to rest for 10 minutes.
In the meantime combine lettuce, cabbage, corn, avocado and tomatoes in a salad bowl.
After chicken has rested chop into bite-sized pieces and add it to your salad along with your favourite salad dressing.