Chicken and Vegetable Salad

Ingredients

• 1 lb fresh mushrooms (stems removed & discarded)
• 8 boneless skinless chicken breast halves (approx. 4 oz each)
• 2 large sweet red peppers, seeded & cut into 1-inch pieces
• 2 large yellow peppers, seeded & cut into 1-inch pieces
• 1 large purple onion, cut into thin slices
• vegetable oil cooking spray (preferably olive oil-flavoured)
• 1/2 cup low sodium chicken broth or no-salt-added chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground
• 4 cloves garlic, minced

Directions

1. 1

   Preheat oven to 425.

2. 2

   Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.

3. 3

   In a small bowl, mix together chicken broth and remaining ingredients.

4. 4

   Pour half of broth mixture into roasting pan.

5. 5

   Bake, uncovered, for 20 minutes.

6. 6

   Stir; pour remaining broth mixture into roasting pan.

7. 7

   Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.

8. 8

   Cut chicken into bit-size pieces.

9. 9

   Mix and serve