Roasted Chicken Salad Recipe
Roasted chicken, mixed greens, tomatoes, red onions and sweet red peppers. Served with balsamic vinaigrette
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Ingredients
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Chicken
Salad
Balsamic Vinaigrette
Method
Roasting Chicken
- 1
Prepare the Chicken
Preheat your oven to 200°C (400°F). Pat the whole chicken dry with paper towels.
- 2
- 3
Roast the Chicken
Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F).
- 4
Let It Rest
Remove the chicken from the oven and let it rest for 10-15 minutes before slicing.
Preparing the Salad
- 5
Wash the Greens
In a large bowl, wash and dry the mixed greens thoroughly.
- 6
Chop the Vegetables
Halve the cherry tomatoes, slice the red onion thinly, and chop the sweet red peppers into bite-sized pieces.
- 7
Combine Ingredients
Add the cherry tomatoes, red onion, and sweet red peppers to the bowl with mixed greens.
Making the Balsamic Vinaigrette
- 8
Mix the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Assembling the Salad
- 9
Slice the Chicken
After resting, slice the roasted chicken into bite-sized pieces.
- 10
Combine and Serve
Add the sliced chicken on top of the salad and drizzle with balsamic vinaigrette before serving.