With green beans, croutons, radishes and Romaine, this roast chicken chopped salad is fresh and filling dressed with lemon garlic vinaigrette.
I am constantly roasting chicken for my 7-year-old son, who it is fair to say is a picky eater.
Boneless skinless chicken breasts are pretty boring and bland on their own, so I like to jazz them up with everything from barbecue sauce to a mix of dried seasonings from my spice drawer.
Fortunately, my son is into these flavor combinations, so I am still attempting to expose him to new ingredients, but my approach is more subtle than begging him to try a bite of something.
One of the spice mixes we have on regular rotation is a Tex Mex version that I also use to marinate peppers and onions in veggie fajita bowls. When I make this with chicken for my son, he insists on squeezing lime juice over everything on his plate.
I have no idea how this started, but I appreciate his enthusiasm for citrus.
Another spice mix I like is one that’s pretty much just herby because it is incredibly versatile.
And it works really well in salads.
When I make this roast chicken chopped salad, it’s great because my son will have the chicken. Then my husband and I will end up with a substantial dinner salad, so we’re covered without having to cook two separate meals.
The salad has everything to love about a chopped salad with crunchy Romaine and plenty of veggies.
Chopped Chicken Salad: The Components
I like to think of this salad in 5 core components. They are all very simple and straightforward:
- Chicken: There is no need to wait for the chicken to marinate. I mix dried spices with olive oil creating almost a loose paste that really sticks to the chicken. You don’t have to worry that it will slide off.
- Croutons: The croutons are quick to prep, and they bake in the oven at the same time as the chicken.
- Green Beans: You can take advantage of the time the chicken is resting after you pull it out the oven and quickly roast the green beans.
- Salad: The base of this salad is so crisp with Romaine, scallions, radishes, feta and parsley.
- Lemon Garlic Vinaigrette: The vinaigrette is light and lemony with white wine vinegar, minced garlic and olive oil.
Don’t be intimidated by the length of the ingredient list. You will see that there are a bunch of ingredients that are repeated in the various components. It’s just clearest to write the recipe separated out into these main steps.
How To Make Roast Chicken Chopped Salad
First, preheat the oven to 375 degrees F. Then combine the olive oil, thyme, oregano, garlic powder, onion powder, paprika, salt and pepper in a big bowl.
You can just put the chicken breasts right into the bowl and spoon the olive oil mixture over them, so they are well coated. Place the chicken on a sheet pan or in a baking dish roast for about a half hour.
Right when you close the oven door and the chicken starts baking, toss the cubed bread with olive oil, salt and pepper on a sheet pan for the croutons. They take around 20 minutes turn golden brown and toasted.
If you time it just right, the chicken and croutons will be ready at the same time. If they aren’t, it’s no big deal.
When the chicken and croutons are out of the oven, kick up the temperature to 425 degrees F for the green beans.
Next, toss the green beans with olive oil, salt and pepper and roast them until they are tender but still have some bite.
Then let the green beans cool for a few minutes and slice them into half inch long pieces
Also, go ahead dice the chicken.
In a large bowl, toss together chopped Romaine, sliced scallions, diced radishes, crumbled feta and parsley with the chicken, croutons and green beans.
Finally, whisk together the lemon garlic vinaigrette and drizzle it over the salad.
Print
Roast Chicken Chopped Salad
- Prep Time: 15 minutes
- Cook Time: 38-40 minutes
- Total Time: 53-55 minutes
- Yield: Serves 4
With green beans, croutons, radishes and Romaine, this roast chicken chopped salad is fresh and filling dressed with lemon garlic vinaigrette.
Ingredients
- For chicken
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound boneless skinless chicken breasts
- For croutons
- 1–1/2 cups 1/2-inch cubed bread (I use sourdough)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For green beans
- 1/2 pound green beans, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For salad
- 1 small head Romaine (about 5 ounces), chopped
- 2 scallions, thinly sliced
- 3/4 cup diced radishes
- 1/4 cup crumbled feta
- 1 tablespoon chopped parsley
- For dressing
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375 degrees F.
- For chicken
Stir together the olive oil, thyme, oregano, garlic powder, onion powder, paprika, salt and pepper in a large bowl. Add the chicken breasts, spooning the mixture over them. Transfer the chicken to a sheet pan or baking dish and roast for 30 minutes until they are cooked through but still juicy and the internal temperature is 165 degrees F. Let the chicken rest for 15 minutes before dicing. - For croutons
On a small sheet pan, toss the bread with olive oil, salt and pepper. Bake until deep golden brown, about 20-22 minutes. - For green beans
Once the chicken and croutons are out of the oven, increase the temperature to 425 degrees F. On a sheet pan, toss the green beans with olive oil, salt and pepper and spread into a single layer. Roast for 8-10 minutes until they turn bright green and are lightly browned in a few spots. - They should still be slightly crisp. Allow the green beans to cool for a few minutes before cutting into 1/2-inch long pieces.
- For salad
In a large bowl, combine the chicken, croutons, green beans, Romaine, scallions, radishes, feta and parsley. - For vinaigrette
Whisk together the garlic, thyme, oregano, salt, pepper, lemon juice, white wine vinegar and olive oil in a small bowl. - Drizzle the vinaigrette into the salad, tossing to lightly coat.
- Prep Time: 15 minutes
- Cook Time: 38-40 minutes
- Total Time: 53-55 minutes
- Yield: Serves 4
This meal/salad was amazing. Next time I will try to do some of the prep earlier in the day. It took me longer than an hour – but well worth the time. Thank you for sharing a perfect salad.
★★★★★