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.

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.

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.

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

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.

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

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.

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

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 //

Delicious Roasted Chicken Salad

bakedbree

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

4.50 from 2 votes

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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

 

• 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.
• 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.
• Add 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. Drizzle salad with dressing and toss well. Top with roasted chicken.

Tried this recipe?Let us know how it was!