Reviews (1) Add Rating & Review 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 Rating: Unrated 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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Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 30 mins Servings: 4 Chicken and Roasted Vegetable Salad
Ingredients Ingredient Checklist 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
Cook’s Notes Tender baby spinach is a great salad base, but arugula, watercress, or red-leaf lettuce would be just as tasty.
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 30 mins Servings: 4 Chicken and Roasted Vegetable Salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 30 mins Servings: 4
Recipe Summary
prep: 5 mins total: 30 mins
Servings: 4
prep: 5 mins
total: 30 mins
prep:
5 mins
total:
30 mins
Servings: 4
4
Chicken and Roasted Vegetable Salad
Chicken and Roasted Vegetable Salad
Ingredients
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
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.
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.
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)
Add Rating & Review 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 Rating: Unrated 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.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 5 1 star values: 1
Add Rating & Review
19 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 5 1 star values: 1
19 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 5 1 star values: 1
19 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 5 1 star values: 1
5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 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.Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
All Reviews for Chicken and Roasted Vegetable Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Roasted Vegetable Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
