Roast Garlic Chicken and Walnut Salad
Delight your taste buds with this Roast Garlic Chicken and Walnut Salad, a vibrant and wholesome meal that combines tender roasted chicken infused with the mellow sweetness of garlic and a medley of fresh, crisp salad greens. Packed with cherry tomatoes, crunchy cucumber, and earthy walnuts, this nutrient-rich salad is elevated by a luscious homemade roasted garlic dressing featuring balsamic vinegar, honey, and Dijon mustard. Perfect for a light yet satisfying lunch or dinner, this salad is a harmonious balance of flavors and textures that’s ready in just 45 minutes. Whether you’re seeking a healthy weeknight meal or an elegant dish to impress guests, this roasted chicken salad is a versatile crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 bulb Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Walnuts
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle it with 1 tablespoon of olive oil, and wrap it in aluminum foil. Place it on a baking sheet.
Rub the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Place them on the same baking sheet as the garlic.
Bake the garlic and chicken in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/73°C).
While the chicken and garlic roast, prepare the salad. Halve the cherry tomatoes, slice the cucumber into rounds, and thinly slice the red onion. Set them aside.
Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
Remove the roasted garlic from the foil, squeeze the softened garlic cloves into a small bowl, and mash them into a paste.
In the same bowl, whisk together the roasted garlic paste, balsamic vinegar, honey, Dijon mustard, and the remaining tablespoon of olive oil. Season with the remaining salt and pepper to taste.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and walnuts. Toss with the roasted garlic dressing.
Top the salad with slices of roasted chicken and serve immediately.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 32.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 35.7 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1832 mg | 39% | |
*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.
