Roast Chicken Salad
Elevate your mealtime with this vibrant and satisfying Roast Chicken Salad, a perfect blend of juicy, oven-roasted chicken and crisp mixed greens. Tender chicken breasts are seasoned and roasted to perfection, then paired with fresh cherry tomatoes, cucumber slices, and thinly sliced red onion for a burst of flavor in every bite. Toasted pecans and crumbled feta cheese add a delightful crunch and creaminess, while a homemade balsamic vinaigrette—enhanced with honey and Dijon mustard—ties the dish together with a tangy-sweet finish. Ready in just 35 minutes and packed with protein, this healthy, wholesome salad is ideal for a quick lunch, a light dinner, or even meal prep. Whether you're looking for a hearty salad recipe or a creative twist on roasted chicken, this dish is guaranteed to impress with its fresh ingredients and balanced flavors.
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Recipe Information
Ingredients
- 2 pieces chicken breast (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber (sliced)
- 0.25 medium red onion (thinly sliced)
- 0.5 cup pecans (toasted)
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper on both sides.
Roast the chicken in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow to rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, prepare the salad ingredients. In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, toasted pecans, and crumbled feta cheese.
To make the dressing, whisk together the balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil in a small bowl. Add a pinch of salt and black pepper to taste.
Arrange the salad mixture on a large serving platter or individual plates. Top with the sliced roasted chicken pieces.
Drizzle the dressing evenly over the salad, and gently toss to combine, if preferred.
Serve immediately and enjoy your fresh and flavorful roast chicken salad!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 4198 mg | 183% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 24.2 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 826 mg | 64% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
