Summer Roasted Chicken Salad. Summer brings all sorts of tasty garden tomatoes, corn, and fresh herbs into the kitchen. My colorful Summer Roasted Chicken Salad boasts roasted chicken, roasted corn, cherry tomatoes, carrots, celery, sweet onion, goat cheese, scallions, and croutons. In my area, Summer will be coming to a close soon. This Summer Roasted Chicken Salad is a great way to taste Summer flavors all year round!
Main course salads are often on my weeknight menus. Last night, my husband and I enjoyed my His and Hers Steak Salads. I used some steak that was left over from a weekend meal. Served cold, the steak was just as good in the salad as it was hot from the grill on the weekend.
For this roasted chicken salad, you can purchase a whole roasted chicken at your local grocer or you can roast a whole chicken on your own. Pull the roasted meat from the bones and set aside.
Top spring mix with roasted corn, carrot coins, cherry tomatoes, diced sweet onion, sliced celery, goat cheese chunks and sliced scallions. Drizzle some tarragon balsamic dressing over the salad and top with homemade croutons.
This salad travels well (put the spring mix on top for transport) and is great for a buffet or picnic. Add the dressing, goat cheese chunks and croutons just prior to serving. Keep refrigerated.
From the kitchen of A Food Lover’s Delight….
Summer Roasted Chicken Salad
4 c spring mix or baby arugula or other salad greens
4 T tarragon balsamic dressing
1/2 c roasted corn (thawed, if frozen)
1 carrot, peeled and sliced into thin coins
12 cherry tomatoes, halved
1/4 c diced sweet onion
2 celery ribs, sliced thinly
2 c roasted chicken meat, pulled into shreds or cut into chunks, bones removed
4 oz. goat cheese, divided into chunks
2 whole scallions, sliced thinly, discard root ends
1 c homemade croutons
1. Arrange the spring mix onto two large plates or large salad bowls.
2. Drizzle the spring mix with some of the tarragon balsamic dressing.
3. Divide the roasted corn, carrot coins, halved cherry tomatoes, diced sweet onion, sliced celery, and roasted chicken over the spring mix.
4. Drizzle the rest of the dressing over the salads.
5. Top the salads with chunks of goat cheese and sprinkle with the sliced scallions.
6. Crown the salads with the croutons.
7. And serve!
Serves 2 as a main course or 4 as a hearty salad course. Offer with some dry red or white wine and a slice of my Cheesy Garlic Rosemary Toast. This salad travels well and is a delicious buffet item if you assemble it at home and then add the goat cheese, dressing and croutons when ready to serve.
Variations: Substitute some leftover BBQ chicken or even leftover turkey for the pulled roasted chicken. Add some roasted beets, diced bell pepper, sliced mushrooms or other favorite salad ingredients. Try my Herby Buttermilk Dressing instead of the tarragon balsamic. Chop some fresh herbs to sprinkle onto the salad.
Get yourself some nice large salad bowls from Amazon:
Order a reusable lockable salad container for your picnic:
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