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Roasted Chicken Salad Recipe

30 minutes Cook
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This roasted chicken salad recipe is a perfect way to enjoy a light and healthy meal. With tender and juicy roasted chicken, fresh greens, and a zesty vinaigrette, it’s a meal that will leave you feeling satisfied and energized. The combination of flavors and textures in this dish make it a great option for a quick lunch or dinner.

Roasting chicken is one of the simplest and easiest ways to cook this versatile protein. By roasting the chicken, you’ll get a juicy and flavorful result that can be used in a variety of dishes. This roasted chicken salad recipe is a great way to use up leftover roasted chicken, but you can also roast the chicken specifically for this dish.

Roasted Chicken Salad

Roasted Chicken Salad

This roasted chicken salad recipe is a delicious and healthy meal option that's easy to make. The dish features tender roasted chicken, fresh greens, and a tangy vinaigrette that brings all the flavors together. It's perfect for a quick lunch or dinner and can be customized with your favorite vegetables and toppings.
prep time
20 minutes
cooking time
30 minutes
total time
50 minutes


  • Large bowl

  • Baking sheet

  • Parchment paper

  • Mixing bowl

  • Whisk


  • 2 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 6 cups mixed greens

  • 1/2 red onion, thinly sliced

  • 1 avocado, diced

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh mint

  • 1/4 cup red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 garlic clove, minced

  • 1/2 teaspoon honey

  • 1/2 cup extra-virgin olive oil


Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Rub the chicken breasts with 2 tablespoons of olive oil and season with salt and pepper.
Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F.
Let the chicken cool for a few minutes, then slice it into strips.
In a large bowl, combine the mixed greens, red onion, avocado, and fresh herbs.
In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, honey, and extra-virgin olive oil to make the vinaigrette.
Pour the vinaigrette over the salad and toss to coat.
Add the sliced chicken to the salad and toss gently.
Serve immediately and enjoy!


You can use any type of greens you like for this salad, such as spinach or arugula. You can also customize the toppings and add your favorite vegetables, nuts, or seeds. Make sure to let the chicken rest for a few minutes before slicing it, so the juices can redistribute and the chicken stays juicy.
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