Best 2 Chicken And Roasted Vegetable Salad Recipes

Indulge in a culinary journey with our tantalizing Chicken and Roasted Vegetable Salad, a symphony of flavors and textures that will delight your taste buds. This vibrant dish combines succulent chicken, roasted vegetables, and a zesty dressing, creating a harmonious balance of savory, sweet, and tangy notes. Discover the art of roasting vegetables, transforming ordinary ingredients into extraordinary delights. Learn how to achieve perfectly tender chicken that remains juicy and flavorful. Elevate your salad game with a variety of dressing options, from a classic vinaigrette to a creamy avocado dressing, each adding a unique dimension to the dish.

Other than the main recipe, you'll also find additional salad recipes that cater to different dietary preferences and flavor profiles. Explore the vibrant Mediterranean Salad, a burst of freshness with crisp vegetables, tangy feta cheese, and a zesty lemon dressing. For a heartier option, try the hearty Quinoa and Black Bean Salad, packed with protein and fiber, tossed in a zesty dressing. If you're craving an Asian-inspired salad, the Thai Chicken Salad with Peanut Dressing is a must-try, featuring tender chicken, crunchy vegetables, and a creamy peanut dressing that adds a touch of exotic flavor. And for a vegetarian delight, the Roasted Vegetable and Goat Cheese Salad offers a medley of roasted vegetables, creamy goat cheese, and a balsamic vinaigrette.

Here are our top 2 tried and tested recipes!

CHICKEN AND ROASTED VEGETABLE SALAD

Chicken and Roasted Vegetable Salad image

What's the key to avoiding dry, flavorless breast meat? Marinade! Jazz up this chicken and vegetable salad with the same honey-mustard vinaigrette that gives zip to Honey-Mustard Salmon with Green Beans.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breasts (2 pounds total)
1/2 cup reserved vinaigrette from Honey-Mustard Salmon with Green Beans
2 zucchini or summer squash, cut into 1/2-inch half-moons
1 pint cherry tomatoes
1 large Yukon Gold potato, cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper
5 ounces baby spinach (5 cups)
Lemon wedges, for serving

Steps:

In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.
Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.

Nutrition Facts : Calories 506 g, Fat 28 g, Fiber 9 g, Protein 39 g, SaturatedFat 4 g

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC

Warm Roasted Root Vegetable and Chicken Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry A delicious combination of colorful roasted red potatoes, carrots and shallots, enhanced with the flavor of Hidden Valley Original Ranch Seasoning, combined with juicy chunks of sauteed chicken breast. All tossed with baby spinach and drizzled with fresh lemon juice.

Provided by Souxie

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 large red potatoes, unpeeled, cut into bite-size chunks
3/4 lb baby carrots
4 shallots, peeled and roughly chopped
1/3 cup vegetable oil, divided
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
3/4 lb boneless skinless chicken breast, into bite size chunks
1 (5 ounce) bag Baby Spinach, washed and dried
2 tablespoons fresh lemon juice
4 lemon wedges

Steps:

Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.

Tips and Conclusion

Tips:

Use a variety of vegetables for a more colorful and flavorful salad. Some good options include broccoli, carrots, zucchini, bell peppers, and onions.
Roast the vegetables at a high temperature to caramelize them and bring out their natural sweetness.
Let the roasted vegetables cool slightly before adding them to the salad. This will help to prevent the salad from becoming soggy.
Use a light and flavorful dressing to complement the roasted vegetables and chicken. A simple vinaigrette or lemon-tahini dressing is a good option.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This chicken and roasted vegetable salad is a healthy and delicious meal that is perfect for lunch or dinner. It is packed with roasted vegetables, lean protein, and healthy fats. The salad is also easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try!