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Roasted Chicken Salad

Roasted Chicken Salad recipe image
This Roasted Chicken Salad is a perfect balance of textures and flavors, featuring tender chunks of roasted chicken tossed with fresh spinach, crunchy carrots, and sweet yellow squash. The dish is elevated by the addition of dried tomatoes and a zesty homemade vinaigrette made with rice wine vinegar, olive oil, and aromatic tarragon. Its a light yet satisfying meal thats ideal for lunch, picnics, or as a healthy side dish for dinner. Simple to prepare with ingredients you likely have on hand, this recipe brings a fresh, home-style flavor to your table. Its a versatile dish that youll find yourself returning to again and again for its refreshing taste and ease of preparation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 16.3
Dietary: Gluten-free
Description
This Roasted Chicken Salad is a perfect balance of textures and flavors, featuring tender chunks of roasted chicken tossed with fresh spinach, crunchy carrots, and sweet yellow squash. The dish is elevated by the addition of dried tomatoes and a zesty homemade vinaigrette made with rice wine vinegar, olive oil, and aromatic tarragon. Its a light yet satisfying meal thats ideal for lunch, picnics, or as a healthy side dish for dinner. Simple to prepare with ingredients you likely have on hand, this recipe brings a fresh, home-style flavor to your table. Its a versatile dish that youll find yourself returning to again and again for its refreshing taste and ease of preparation.
Ingredients
  • 1 Bag (10-ounce) fresh spinach leaves, torn
  • 2 large carrots, cut into thin strips
  • 1 medium purple onion, thinly sliced
  • 2 yellow squash cut in half and sliced
  • 3 tbsp chopped dried tomatoes
  • 1/3 cup rice wine vinegar
  • 1 tbsp chopped fresh tarragon (or 1 tsp dried)
  • 1 tbsp olive oil
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 clove garlic, minced
  • 12 oz skinned and boned roasted chicken, cut into 3/4-inch pieces
Directions
  1. 1
    In a large salad bowl, combine the torn spinach leaves, carrot strips, sliced purple onion, and sliced yellow squash.
  2. 2
    Add the chopped dried tomatoes to the vegetable mixture and toss gently to combine. Set aside.
  3. 3
    In a small jar with a tight-fitting lid, combine the rice wine vinegar, olive oil, chopped tarragon, dry mustard, salt, pepper, and minced garlic.
  4. 4
    Cover the jar tightly and shake vigorously until the dressing is well emulsified and combined.
  5. 5
    Add the roasted chicken pieces to the salad bowl with the vegetables.
  6. 6
    Pour the vinaigrette over the chicken and vegetable mixture.
  7. 7
    Toss everything together gently but thoroughly until all ingredients are evenly coated with the dressing.
  8. 8
    Serve immediately while fresh and crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 16.3kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 56.1mg3%
Total Carbohydrate 2.6g1%
Dietary Fiber 1.6g7%
Sugars 0.3g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute store-bought vinaigrette for the homemade dressing if you are short on time.

For a vegan version, omit the chicken and increase the portion of dried tomatoes or add nuts/seeds for protein.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Toss with a little extra oil before serving if the salad has dried out.

Keywords: roasted chicken, salad, spinach, tarragon, vinaigrette, healthy lunch, light meal, picnic food, side dish, carrots, yellow squash, dried tomatoes, rice wine vinegar, olive oil, fresh herbs
Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-salad-10/