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Chicken and Roasted Vegetable Salad

Recipe photo courtesy of Andrew Purcell

What's the key to avoiding dry, flavorless breast meat? Marinade! Jazz up this chicken with the same honey-mustard vinaigrette that gives zip to Honey-Mustard Salmon with Green Beans.

Source: Everyday Food, September 2012
Total Time Prep Servings



Cook's Notes

Tender baby spinach is a great salad base, but arugula, watercress, or red-leaf lettuce would be just as tasty.

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How would you rate this recipe?
  • arcomfort
    8 JUN, 2017
    I cooked this for two and used 2 chicken bone in breasts (weighing 2 lbs.). The chicken was too close to the broiler on my initial try. I recommend moving the entire tray down at least one rack to have at least 6 inches between top of chicken breast and the broiler. Otherwise the chicken is blackened and doesn't fully cook. I have a gas oven and broiler so it may be a function of the oven's high heat. The vegetable cooking improves with this distance also. The flavors of the salad were good though I didn't taste the mustard or white wine vinegar.

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