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Roast Chicken Chopped Salad

Roast Chicken Chopped Salad

  • Author: Paige Adams
  • 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.


  • 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
  • 11/2 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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. They should still be slightly crisp. Allow the green beans to cool for a few minutes before cutting into 1/2-inch long pieces.
  6. For salad
    In a large bowl, combine the chicken, croutons, green beans, Romaine, scallions, radishes, feta and parsley.
  7. For vinaigrette
    Whisk together the garlic, thyme, oregano, salt, pepper, lemon juice, white wine vinegar and olive oil in a small bowl.
  8. Drizzle the vinaigrette into the salad, tossing to lightly coat.