Best 2 Chicken And Roasted Vegetable Salad Recipes

Craving a delightful and wholesome meal that tantalizes your taste buds? Look no further than chicken and roasted vegetable salad, a culinary masterpiece that seamlessly blends the succulent flavors of chicken with an array of colorful, roasted vegetables. Each bite promises a burst of contrasting textures, from the tender and juicy chicken to the crisp and slightly charred vegetables, all enveloped in a delectable dressing that elevates the dish to new heights. Prepare to embark on a culinary journey as we uncover the secrets behind crafting the perfect chicken and roasted vegetable salad, exploring variations, essential ingredients, and expert tips to ensure your salad reaches its full potential.

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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:

Use fresh, high-quality vegetables. This will make a big difference in the flavor and texture of your salad.
Roast the vegetables until they are tender and slightly caramelized. This will give them a delicious flavor and make them more flavorful.
Use a variety of vegetables. This will add color, flavor, and texture to your salad.
Don't overdress the salad. A little bit of dressing goes a long way, so be careful not to overdo it.
Serve the salad immediately. This is when the vegetables are at their best.

Conclusion:

This chicken and roasted vegetable salad is a healthy and delicious meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please.