Chicken and Roasted Vegetable Salad

Name: Chicken and Roasted Vegetable Salad
Prep time: 5 min
Total time: 30 min
Ingredients: 4 bone-in, skin-on chicken breasts (2 pounds total); 1/2 cup reserved vinaigrette from Honey-Mustard Salmon with Green Beans; 2 zucchini or summer squash, cut into 1/2-inch half-moons; 1 pint cherry tomatoes; 1 large Yukon Gold potato, cut into 1-inch pieces; 2 tablespoons olive oil; Salt and pepper; 5 ounces baby spinach (5 cups); Lemon wedges, for serving

19 Ratings
1 Review

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

Everyday Food, September 2012

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Recipe Summary test

prep:

5 mins

total:

30 mins

Servings:

Ingredients

4 bone-in, skin-on chicken breasts (2 pounds total)
1/2 cup reserved vinaigrette from Honey-Mustard Salmon with Green Beans
2 zucchini or summer squash, cut into 1/2-inch half-moons
1 pint cherry tomatoes
1 large Yukon Gold potato, cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper
5 ounces baby spinach (5 cups)
Lemon wedges, for serving

Directions

Step 1
In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.

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Step 2
Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.

Cook's Notes

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

Reviews (1)

19 Ratings

5 star values: 3
4 star values: 7
3 star values: 3
2 star values: 5
1 star values: 1

Martha Stewart Member

06/08/2017

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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Chicken and Roasted Vegetable Salad

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Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Chicken and Roasted Vegetable Salad