Are you ready to elevate your salad game? This Roast Chicken Salad with Lemon Vinaigrette and Sesame Crunch is not just any ordinary dish; it’s a vibrant explosion of flavors and textures that will leave your taste buds dancing! In just 45 minutes, you can whip up a wholesome meal that’s perfect for lunch or dinner, featuring tender, shredded roast chicken, crisp mixed greens, and a zesty lemon dressing that ties it all together. Plus, the toasted sesame seeds add a delightful crunch that will have everyone coming back for seconds. Dive into this recipe and discover how to transform simple ingredients into a gourmet experience!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- roast chicken, shredded
- mixed greens
- avocado, sliced
- cucumber, sliced
- carrots, shredded
- lemon vinaigrette
- sesame seeds
- salt
- pepper
Instructions
- Preheat the oven to 425°F (218°C). Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Place chicken on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and roast for 25-30 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken from oven and let rest for 10 minutes. Once cooled, use two forks to shred the chicken into bite-sized pieces.
- While chicken is roasting, prepare the lemon vinaigrette by whisking together fresh lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
- Toast sesame seeds in a dry skillet over medium heat until golden brown and fragrant, about 3-4 minutes. Set aside to cool.
- In a large salad bowl, layer mixed greens as the base. Top with shredded roast chicken, sliced avocado, cucumber, and shredded carrots.
- Drizzle the lemon vinaigrette over the salad, ensuring even coverage. Sprinkle toasted sesame seeds on top for added crunch.
- Toss gently to combine all ingredients and serve immediately. Season with additional salt and pepper to taste.
Tips
- Seasoning is Key: Don’t skimp on the salt and pepper when seasoning the chicken. It enhances the flavor and makes the dish more enjoyable.
- Perfectly Roasted Chicken: For the juiciest chicken, ensure your oven is preheated to 425°F (218°C) before placing the chicken inside. Use a meat thermometer to check for doneness—165°F (74°C) is the magic number!
- Make Ahead: If you’re short on time, roast the chicken a day in advance. Shred it and store it in the fridge until you’re ready to assemble your salad.
- Customize Your Greens: Feel free to mix and match your greens! Spinach, arugula, or kale can add different flavors and nutrients to your salad.
- Add Extra Crunch: If you love texture, consider adding other crunchy toppings like sliced radishes or toasted nuts for an extra layer of flavor.
- Lemon Vinaigrette Variations: Experiment with your vinaigrette by adding herbs like fresh basil or parsley for a unique twist.
- Serving Suggestions: This salad is great on its own, but for a heartier meal, serve it with warm crusty bread or over a bed of quinoa.
Nutrition Facts
Calories: 392kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 70mg
