Salads > Warm Salads > Salads with Roasted Ingredients > Warm Roasted Chicken and Potato Salad Recipe

Warm Roasted Chicken and Potato Salad

Enjoy this hearty and flavorful warm salad featuring roasted chicken, potatoes, and a vibrant dressing. Perfect as a satisfying lunch or a light dinner.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 2 Boneless, skinless chicken breasts
  • 1 lb Small red potatoes
  • 1/2 Red onion
  • 3 tbsp Olive oil
  • 1 tbsp Fresh rosemary
  • 2 cloves Garlic
  • 2 tbsp Dijon mustard
  • 2 tbsp Lemon juice
  • 1 tsp Honey
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Fresh parsley

Prepare the Ingredients

Preheat your oven to 400°F (200°C). Wash and cube the potatoes into 1-inch pieces. Slice the red onion into thin wedges. Pat the chicken breasts dry and season them with salt, pepper, and a drizzle of olive oil.

Roast the Vegetables and Chicken

In a large bowl, toss the potatoes and red onion with 2 tablespoons of olive oil, minced garlic, rosemary, salt, and pepper. Spread them in a single layer on a baking sheet.

Place the seasoned chicken breasts on the same baking sheet, leaving some space between them and the vegetables.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and slightly browned. Ensure the internal temperature of the chicken reaches 165°F (74°C).

Prepare the Dressing

While the chicken and vegetables are roasting, prepare the dressing. In a small bowl, whisk together the Dijon mustard, lemon juice, honey, and 1 tablespoon of olive oil. Season with salt and pepper to taste.

Assemble the Salad

Once the chicken is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.

In a large bowl, combine the roasted potatoes, red onion, and sliced chicken. Pour the dressing over the salad and toss gently to combine.

Garnish with fresh chopped parsley before serving. Serve warm.

Nutrition Facts Estimated per 100g of product

Note: Values are approximate and depend on specific ingredients used.
Calories: 180
Protein: 15g
Fat: 8g
Carbohydrates: 12g

Other Considerations for Nutrition

To reduce fat content, use skinless chicken breasts and less olive oil. Increase the amount of vegetables for added fiber and vitamins. Use low-sodium ingredients to reduce sodium intake.

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FAQ

  • Can I use different vegetables in this salad?

    Yes, you can easily customize this salad with your favorite roasted vegetables. Consider adding bell peppers, zucchini, or broccoli for a different flavor profile.
  • Can I prepare this salad ahead of time?

    Yes, you can roast the chicken and vegetables ahead of time and store them separately in the refrigerator. Prepare the dressing separately as well. When ready to serve, warm the chicken and vegetables slightly and then toss with the dressing.
  • Is it possible to make this salad vegetarian?

    Absolutely! Simply omit the chicken and add more roasted vegetables, or include a vegetarian protein source like roasted chickpeas or grilled halloumi cheese.