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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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large dinner salad with roast chicken avocado roast potatoes tomatoes and green beans

Hangry No More Salad

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
large dinner salad with roast chicken avocado roast potatoes tomatoes and green beans
Print Recipe
5 from 1 vote

Hangry No More Salad

This hearty and substantial salad is packed with wholesome ingredients that will keep you full and satisfied, long after dinner time!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Appetizer || Salad, Dinner
Cuisine: American
Keyword: dinner salads, healthy salads, how to roast chicken, salad
Servings: 4 servings
Calories: 682kcal
Author: ari | well seasoned

Ingredients

For the salad

  • 2 bone-in skin-on chicken breasts, about 1 ¼ lb
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 lb small yukon gold potatoes halved
  • 1 lb french string beans ends trimmed
  • 1 pint cherry or grape tomatoes halved
  • 6 oz mixed spring greens (1 bag pre-washed greens)
  • 1 avocado thinly sliced or cut into chunks
  • ¼ cup pine nuts toasted

For the dressing

  • ½ cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 ½ Tbsp dijon mustard
  • 3 Tbsp shallots minced
  • 3 Tbsp fresh dill chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Instructions

For the salad

  • Preheat oven to 425 F. Place chicken breasts on a rimmed baking sheet, then drizzle with about 2 Tbsp of olive oil, 1 tsp kosher salt, and ½ tsp of black pepper on both sides. Bake until internal temperature reaches 165 F, about 25-30 minutes. Set aside to cool, then remove from the bone and cut chicken into slices for serving. Set aside.
  • Meanwhile, place potatoes cut side down on the same baking sheet you cooked the chicken on. Drizzle with about 1 Tbsp olive oil (they won’t need much because there should be rendered chicken fat on the baking sheet) and a sprinkle of salt and pepper. Roast until tender, about 20 minutes, then set aside. 
  • Bring a medium pot of water to a boil, then season with 1 teaspoon kosher salt. Add string beans and cook for 3 minutes. Drain and immediately place in an ice bath to stop cooking process. When cool, slice string beans into bite-sized pieces.

For the dressing

  • Place all ingredients in a glass jar with lid, seal, then shake.

To assemble salad

  • Place mixed greens in a large bowl or on a serving platter, then top with sliced chicken, roasted potatoes, string beans, avocado, tomatoes, and pine nuts. Pour dressing on top and serve garnished with a few extra sprigs of fresh dill. 

Nutrition

Calories: 682kcal | Carbohydrates: 41g | Protein: 26g | Fat: 49g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 728mg | Potassium: 1680mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2347IU | Vitamin C: 68mg | Calcium: 101mg | Iron: 4mg