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!
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Why we love this recipe
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 and substitutions
- 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.
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!). 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!
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 the other, it’s a good and good for you way to get your chicken salad on!
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!)
Recipe FAQs
You can! As long as it is boneless you are good to go.
The very best way to check is to measure the temperature with a food thermometer – it should measure 165.
Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
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!
Other chicken salad recipes we love
Could you leave us a review?
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.
Roasted Chicken Salad
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven Stovetop
- Cuisine: French
Ingredients
- 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
Instructions
- Preheat oven to 400. Line a rimmed sheet pan with foil.
- 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.
- While the chicken is cooking, cook the green beans in simmering salted water until just done, about 5 minutes. Drain and set aside.
- Shake up the rest of the olive oil with the mustard, lemon juice and zest, along with another pinch of salt and pepper.
- 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.
Rosemary says
Looks fantastic. Can’t wait to make this!
Rosemary! Thank you my friend – hope you have a lovely, restful long weekend. xo