How many times have you looked at a salad and thought, “this is totally going to fill me up,” only to then be hungry again an hour later? I feel like this happens to me often, and it’s giving salads a bad rep in the Well Seasoned household. I like big, hearty, satisfying salads that don’t make me dive face first into dessert out of sheer desperation. And that is exactly why I’m referring to this little beauty as the Hangry No More Salad. Because for once, after eating leafy greens and everything else piled on top, I felt full. No second course necessary.
It’s piled high with all the things I love most: roasted chicken with crispy skin, avocado (I eat 1 a day, roughly), potatoes, and toasted pine nuts.
And those tomatoes and string beans? Don’t be fooled, they’re there for more than just appearances’ sake — they add sweetness, crunch, and a pop of freshness!
But okay, honestly, the real star of the show?
The salad dressing. Totally not kidding when I say this is the only dressing I make in our house.
Red wine vinegar, shallots, a touch of dijon, and a ton of fresh dill (luckily my dill plant is out of control at the moment — I could easily make a gallon of dressing… and I might!). Pro tip: double the recipe and serve it on potatoes, salmon, really anything savory that needs a burst of flavor.
Join the revolution this summer: salads that fill you up, leave you feeling light, and keep your hanger at bay.
See? You’re already less hangry just looking at it!
Hangry No More Salad
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
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.