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Delicious Roasted Chicken Salad

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This Spring Salad highlights the best of the season. It can be made with whatever fresh produce you have. Adding roasted chicken makes it a meal.

spring salad recipe

It is comforting to sit around a table and share a meal with people that you love. This salad highlights the best of spring. It can be made with whatever fresh produce you happen to have. Adding some roasted chicken makes it a meal, and a healthy and delicious one at that.

Skin-On, Bone-In vs Boneless, Skinless Chicken Breast //

The age-old debate! There’s no right or wrong answer here (at least, not as far as this recipe is concerned). Both have their good points and bad points (depending on what’s important to you). Here’s a brief rundown:

  • Health: The boneless, skinless chicken is a healthier cut of chicken in that it contains less fat and fewer calories.
  • Taste: The skin-on, bone-in chicken is considered to be more flavorful, as much of that flavor is derived from the skin and bone, both of which contain fat and juice.
  • Texture: Boneless, skinless is more uniform in tenderness and chewiness, whereas the skin-on, bone-in can be a bit of a mixed bag in this regard, depending on how it’s cooked.
  • Time: It generally takes longer to cook the bone-in, skin-on variety, so if you are going to use boneless, skinless chicken for this recipe, adjust the cooking time accordingly.
spring salad recipe

Ingredients //

  • 4 bone-in skin-on chicken breasts
  • olive oil
  • salt and pepper

The Salad:

  • 2 cups butter lettuce
  • 2 cups fresh spinach
  • 1 cup flat leaf parsley
  • 1/2 cup yellow pepper
  • 1/2 cup thinly sliced radishes
  • 1/2 cup sugar snap peas
  • 1/4 cup fresh peas
  • 2 carrots

The White Wine Dressing:

  • 2 tbsp white wine vinegar
  • 2 tbsp minced shallot
  • 2 tsp honey
  • 1 clove garlic
  • 2 tbsp olive oil

How To // The Steps

Step 1: Start off by roasting the chicken breasts. Preheat the oven to 400°F. Rub chicken with olive oil and season generously with salt and pepper.

how to roast chicken for salad

Step 2: Roast for 30 to 40 minutes, or until cooked through. Set aside and let cool.

how to roast chicken for salad

Step 3: I like to blanch my sugar snaps and peas quickly. Bring a pot of water to a boil. Add the sugar snaps for 2 to 2 1/2 minutes. Add the peas for about the last minute.

how to blanch vegetables

Step 4: Drain and immediately put the veggies into a bowl of icy cold water.

how to blanch vegetables

Step 5: Add the lettuce, spinach, parsley, pepper, radishes, sugar snaps, peas, and carrots into a large salad bowl. Season with salt and pepper.

Step 6: In a small bowl, whisk together vinegar, shallot, honey, and garlic. Slowly whisk in the olive oil.

white wine vinagrette recipe

Step 7: Drizzle salad with dressing and toss well. Top with roasted chicken.

spring-salad_10

Variations //

As always with salads, there is a plethora of ingredients you can add to personalize its taste. Here are a few suggestions:

  • Grilled Corn: Grilled corn kernels will give it a slightly smoky flavor and a bit of crunch. Try it on the cob or as this Grilled Corn Salad with Fresh Herbs.
  • Avocado: Diced avocado will give it a creamy texture and some healthy fats.
  • Toasted Nuts: Toasted almonds or pecans will give it some crunch and nuttiness.
  • Cherry Tomatoes: Halved cherry tomatoes will give it some sweetness and acidity.
  • Feta Cheese: Crumbled feta cheese will bring some tanginess and saltiness.
  • Grilled Vegetables: This Roasted Pepper Salad isn’t a salad per se. More like stuffed peppers, which would work well with this salad.
  • Quinoa or Couscous: If you’re worried the salad can’t serve as an entire meal, even with the chicken, add cooked quinoa or couscous to the salad to make it more filling and nutritious.

FAQs //

What does blanching do?

Blanching (i.e., quickly boiling then cooling vegetables) brightens their color, softens their texture, removes dirt, and preserves their nutrients. It’s an easy way to prep them for salads or as a side for your meals.

Can I use boneless, skinless chicken breast?

Yes (see above).

Can I use a red onion instead of a shallot?

You can, though shallots tend to be sweeter and milder than red onions. They also have a hint of garlic to their flavor profile. As long as you’re OK with the impact the substitution will have on the overall taste of the salad, go ahead.

Delicious Roasted Chicken Salad

Delicious Roasted Chicken Salad

Yield: serves 4

Spring Salad with Roasted Chicken - Such a bright, spring, salad. Fresh greens, whatever looks great at the farmers market and a white wine vinaigrette.

Ingredients

Roast chicken:

  • 4 bone-in skin on chicken breasts
  • Olive oil
  • Salt and pepper

Spring Salad:

  • 2 cups butter lettuce
  • 2 cups fresh spinach
  • 1 cup flat leaf parsley
  • 1/2 cup yellow pepper
  • 1/2 cup thinly sliced radishes
  • 1/2 cup sugar snap peas
  • 1/4 cup fresh peas
  • 2 carrots

White Wine Vinaigrette

  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons minced shallot
  • 2 teaspoons honey
  • 1 clove garlic
  • 2 Tablespoons olive oil

Instructions

  1. Start off by roasting the chicken breasts. Preheat the oven to 400 degrees. Rub chicken with olive oil and season generously with salt and pepper. Roast for 30 to 40 minutes, or until cooked through.
  2. I like to blanch my sugar snaps and peas quickly. Bring a pot of water to a boil. Add the sugar snaps for 2 to 2 1/2 minutes. Add the peas for about the last minute. Drain and immediately put the veggies into a bowl of icy cold water.
  3. Add the lettuce, spinach, parsley, pepper, radishes, sugar snaps, peas, and carrots into a large salad bowl. Season with salt and pepper.
  4. In a small bowl, whisk together vinegar, shallot, honey, and garlic. Slowly whisk in the olive oil. Drizzle salad with dressing and toss well. Top with roasted chicken.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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Rebecca

Friday 31st of May 2013

Oh my this is a pretty salad. It looks so springy and tasty. I have a geeky question for you? I'm so very envious of your pictures; they are stunning! What type of camera/lens are you shooting with, and do you add additional lighting? I know; such a bloggy question, but I'm curious.

bakedbree

Saturday 1st of June 2013

I use a D800 and 24-70mm 2.8, 50mm 1.4, or 105mm 2.8. All natural light.

Ashley Bee (Quarter Life Crisis Cuisine)

Wednesday 22nd of May 2013

Yum! That salad looks so fresh and fantastic. I wish I had time to make salads for lunch every day. Tried the mason jar method but didn't quite work.

Also, my heart goes out to OK. So terrible.

bakedbree

Thursday 23rd of May 2013

I eat a salad most nights for dinner. I can't get them together for lunch either.

Tieghan Gerard

Wednesday 22nd of May 2013

Beautiful salad! So fresh and colorful and healthy! Perfect for the warmer days!

Beautifully said. OK is in my prayers as well.

bakedbree

Thursday 23rd of May 2013

thank you....

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