Roasted Chicken Salad with Potatoes and Vegetables

This roasted chicken salad with potatoes, green beans, tomatoes and feta is an easy dinner salad that’s colorful, hearty and perfect for warm-weather meals.

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🔎 A quick look at this recipe

⭐️ Why this recipe works

• 🥗 It’s hearty enough for dinner. Roasted chicken and potatoes make this salad satisfying enough to be the main event.
• 🍋 The lemon dressing keeps everything fresh. Bright citrus balances the roasted vegetables and creamy feta.
• 🌈 It’s loaded with colorful vegetables. Green beans, tomatoes, herbs and capers make every bite different.
• 🌡️ It’s delicious warm or at room temperature. Perfect for entertaining because nobody has to rush to the table.

Ah, this colorful and healthy healthy chicken salad!  I love it because it is a summertime spin on one of my favorite easy recipes, my one pan chicken with roasted vegetables.  

I love it because it is a gloriously colorful way to use so many of the fresh local veggies that are springing up all around us. I love the light lemony dressing and the small sprinkle of salty feta cheese.

And I love that it can be served either warm from the oven or at room temperature.

AND I love that you can throw it all on one platter, take it outside to your picnic table and let folks scoop up whatever they want, and then eat it under the warm springtime breezes that are finally blowing our way.  

🫛 Ingredients you need

📝 Ingredient notes

• Chicken: You can use either boneless breasts or thighs for this recipe
• Potatoes: If you would rather use large potatoes for this recipe you can! Peel them as needed and cut them into bite sized chunks.
• Feta Cheese: This Greek cheese has a crumbly, delightfully salty taste. We always go for the chunk rather than the crumbles, which can be dryer. Look for it in the specialty cheese section of your supermarket.
• Veggies: Not a fan of green beans? You can swap in cooked asparagus, broccoli, zucchini or whatever other veggie you like.
• Capers: These little pickled green buds add a nice little sass of flavor – look for them in the condiments aisle.
• Eggs: Hard boiled eggs make the salad extra hearty and add a little creamy richness.

💡 Ingredient substitution ideas

Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻

See the recipe card for full information on ingredients and quantities and nutritional information.

👩🏻‍🍳 How to make this recipe

STEP 1: Preheat oven to 400. Line a rimmed sheet pan with foil.

STEP 2: Toss the chicken breasts and potatoes with 1/8 cup of olive oil. Add a pinch of salt and pepper and toss again.  Spread the chicken and potatoes in a single layer on the sheet pan. Roast it up until the chicken is done and the potatoes are tender, about 30 minutes.

STEP 3: While the chicken is cooking, cook the green beans in simmering salted water until just done, about 5 minutes. Drain and set aside.

STEP 4: Shake up more olive oil with some mustard, lemon juice and zest, along with another pinch of salt and pepper.

STEP 5: Time to assemble! Cut the chicken into slices and arrange on plates (or all on one big platter if you prefer!).  Arrange the chicken on a large platter (or divide everything among four plates). Add the potatoes, green beans, tomatoes and egg halves around the chicken. Drizzle everything with the lemon dressing, then sprinkle with feta, parsley, capers and a few grinds of black pepper.

This recipe is totally customizable, so feel free to swap out whatever veggies you like.

Same goes for the herbs (I am going to try this with fresh thyme next!) and the cheese (grated parmesan or little mozzarella cubes would also be delicious!).

One way or another, this is the kind of colorful dinner that makes eating lots of vegetables feel like a treat instead of homework. And that’s always a win around here.

🤔 Recipe FAQs

🥣 Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Rimmed Baking Pan: This versatile pan with a small edge all around it is perfect for everything from your favorite cookie recipe to this sheet pan chicken salad!
• Cutting Board: We love this dishwasher safe, sturdy cutting board. It comes in multiple sizes (we have them all!)
• Food Scale: This simple to use digital scale is perfect for making sure you have just the right amount of whatever ingredient you are measuring.
• Mason Jars: We use these for everything from shaking up the salad dressing for this chicken salad to storing leftovers to eating brownie pudding cake out of.
• Strainer: We have a stack of strainers, but this is the one we reach for every time.
• Thermometer: The best way to check for doneness in this chicken, your favorite steak, etc!
• Microplane Zester: Perfect for zesting all kinds of citrus fruits (and Parmesan cheese!)

🍽️ What to serve with this recipe

We love some grilled flatbread on the side of this salad, or some sheet pan focaccia bread! A glass of lemonade mint iced tea hits the spot, and for dessert? Banana Cream Pie Cupcakes please!

🍋 Let’s pile a platter high with roasted chicken, fresh veggies and lots of lemony goodness.

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Roasted Chicken Salad with Potatoes and Vegetables

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This easy recipe for roasted chicken salad combines baked chicken and potatoes with a healthy selection of fresh vegetables for a colorful, flavorful supper that everyone will love!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Oven Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

• 1 pound boneless chicken breast halves
• 1 pound baby potatoes, cut in halves
• ½ cup olive oil
• Pinch each of salt and pepper
• ½ pound green beans, trimmed
• Juice and zest from one lemon
• 1/4 cup chopped parsley
• 1 teaspoon mustard
• 1 pint cherry tomatoes, cut in halves
• 2 tablespoons capers
• 2 hardboiled eggs, cut in halves
• 1/2 cup crumbled feta cheese

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Instructions

1. Preheat oven to 400. Line a rimmed sheet pan with foil.
2. Toss the chicken breasts and potatoes with 1/8 cup of the olive oil. Add a pinch of salt and pepper and toss again.  Spread the chicken and potatoes in a single layer on the sheet pan and roast until chicken is done and potatoes are tender, about 25-30 minutes.  Let the chicken rest for 5 minutes under foil.
3. While the chicken is cooking, cook the green beans in simmering salted water until just done, about 5 minutes. Drain and set aside.
4. Shake up the rest of the olive oil with the mustard, lemon juice and zest, along with another pinch of salt and pepper.
5. Time to assemble! Cut the chicken into slices and arrange on plates (or all on one big platter if you prefer!).  Surround the chicken with the potatoes, green beans and tomatoes and egg halves.  Drizzle the lemon dressing over everything.  Scatter parsley and capers and feta cheese on top, grind on a little fresh pepper and serve!

Notes

• • Chicken: You can use either boneless breasts or thighs for this recipe

• • Potatoes: If you would rather use large potatoes for this recipe you can! Peel them as needed and cut them into bite sized chunks.

• • Feta Cheese: This Greek cheese has a crumbly, delightfully salty taste. We always go for the chunk rather than the crumbles, which can be dryer. Look for it in the specialty cheese section of your supermarket.

• • Veggies: Not a fan of green beans? You can swap in cooked asparagus, broccoli, zucchini or whatever other veggie you like.

• • Capers: These little pickled green buds add a nice little sass of flavor – look for them in the condiments aisle.

💫 Variations on this recipe

🥓 Add crispy bacon.

🥑 Add sliced avocado just before serving.

🌽 Toss in fresh corn during summer.

🫒 Add Kalamata olives for even more Mediterranean flavor.

🧀 Swap feta for goat cheese.

🌿 Try fresh dill or basil instead of parsley.

🥰 Other chicken salad recipes we love

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If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.

Looking for more salad inspiration? We’ve got you covered! 🥳 Here is our complete collection of salad recipes.

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