Imagine a salad that's not just a boring pile of greens, but a symphony of flavors and textures that will make your taste buds dance with joy! This Chicken Salad with Roasted Potatoes and Shallots is about to revolutionize your meal prep, combining the crispy warmth of roasted potatoes, the delicate sweetness of caramelized shallots, and tender shredded chicken in one mouthwatering dish. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, easy-to-make meals, this recipe is your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed greens
- 2 cups roasted potatoes, diced
- 1/2 cup shallots, sliced
- 1 cup cooked chicken, shredded
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the potatoes and shallots.
- Prepare the roasted potatoes. Wash and peel the potatoes if desired, then cut them into bite-sized cubes. Place the diced potatoes on a baking sheet.
- Slice the shallots thinly and add them to the baking sheet with the potatoes. Drizzle 2 tablespoons of olive oil over the potatoes and shallots, then sprinkle with salt and pepper to taste. Toss everything together to ensure an even coating.
- Spread the potatoes and shallots out in a single layer on the baking sheet. Roast in the preheated oven for about 25 minutes, or until the potatoes are golden brown and tender, stirring halfway through to ensure even cooking.
- While the potatoes and shallots are roasting, prepare the mixed greens. Rinse the mixed greens under cold water and dry them using a salad spinner or by patting them dry with a clean kitchen towel. Place the greens in a large salad bowl.
- In a small bowl, whisk together the remaining 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar to create a simple dressing. Season with salt and pepper to taste.
- Once the potatoes and shallots are done roasting, remove them from the oven and allow them to cool slightly. This will enhance the flavors and prevent wilting the greens.
- Add the shredded cooked chicken to the bowl with the mixed greens. Then, add the warm roasted potatoes and shallots on top of the greens and chicken.
- Drizzle the dressing over the salad and gently toss everything together until the greens, chicken, potatoes, and shallots are well combined and coated in the dressing.
- Serve the chicken salad immediately, garnished with additional salt and pepper if desired. Enjoy your flavorful and nutritious meal!
Tips
- For maximum flavor, use room temperature ingredients and ensure your potatoes are cut into uniform cubes for even roasting.
- Don't overcrowd the baking sheet when roasting potatoes and shallots - this ensures they crisp up instead of steaming.
- Use freshly cooked or rotisserie chicken for the best taste and texture. If using leftover chicken, warm it slightly before adding to the salad.
- The dressing is simple but crucial - whisk it thoroughly to ensure the olive oil and balsamic vinegar are well combined.
- Serve immediately after tossing to keep the greens crisp and prevent wilting.
- For a protein boost, consider adding toasted nuts like almonds or walnuts as a crunchy topping.
- This salad is incredibly versatile - experiment with different types of greens or add your favorite herbs for extra flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 65mg
