Spring Salad with Roasted Chicken

spring salad recipe It seems like the world is becoming a scarier place day by day. It seems like every time I turn on the TV, there is heartbreak and devastation. This week is no different. My heart is heavy for the people of Oklahoma. I don’t really think that there is much that I can say except that I am sending lots of love and prayers their way.

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When I am sitting on my couch, watching events unfold far away, I feel pretty helpless. There is not a lot I can do, but I can make a donation and help the people of Moore rebuild their lives. I hope that you will consider making one too. To make a donation to the American Red Cross, or to read about their relief efforts in Oklahoma, just click on the button below:

American_Red_Cross_Donate_ButtonWhile it seems strange to post a 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.

Oklahoma, we are praying for you.

spring salad recipeRoasted 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 Dressing:
2 Tablespoons white wine vinegar
2 Tablespoons minced shallot
2 teaspoons honey
1 clove garlic
2 Tablespoons olive oil

how to roast chicken for saladStart off by roasting the chicken breasts. Preheat the oven to 400 degrees. Rub chicken with olive oil and season generously with salt and pepper.

how to roast chicken for saladRoast for 30 to 40 minutes, or until cooked through. Set aside and let cool.

how to blanch vegetablesI 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 vegetablesDrain and immediately put the veggies into a bowl of icy cold water.

white wine vinagrette recipeAdd the lettuce, spinach, parsley, pepper, radishes, sugar snaps, peas, and carrots into a large salad bowl. Season with salt and pepper. In a small bowl, whisk together vinegar, shallot, honey, and garlic. Slowly whisk in the olive oil.

spring-salad_10Drizzle salad with dressing and toss well. Top with roasted chicken.

Spring Salad with Roasted Chicken

Spring Salad with Roasted Chicken

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
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 10 Comments

  1. Rachel Gurk

    This salad looks phenomenal! Love how springy it is.

    1. bakedbree

      Thanks Rachel!

  2. Tieghan Gerard

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

    Beautifully said. OK is in my prayers as well.

    1. bakedbree

      thank you….

  3. Ashley Bee (Quarter Life Crisis Cuisine)

    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.

    1. bakedbree

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

  4. Rebecca

    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.

    1. bakedbree

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

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