Chicken and Roasted Vegetable Salad

2 or 3 servings
  • Note: A 3-pound rotisserie chicken yields about 2 cups white meat and 2 cups dark.
  • 6 small beets (about 1 pound), trimmed
  • 1/3 cup plus 4 teaspoons olive oil
  • 6 small red potatoes (about 3/4 pound)
  • 2 zucchini (about 1 pound)
  • 4 medium carrots
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh parsley leaves
  • 2 cups shredded cooked chicken (i.e.: rotisserie chicken)
  • 1 small head frisee or other curly endive or escarole, quartered
  • Preheat oven to 400 degrees F. Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.

  • Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).

  • Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.

  • Cut carrots diagonally into 1/3-inch thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.

  • In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.

  • Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.

  • Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.

  • Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature. Yield: 2 to 3 servings COOKING LIVE SHOW #CL E276


  • 1 yellow onion, minced 2 tablespoons vegetable oil 2 large garlic cloves, minced 1 cup ketchup 1/2 cup water 2 tablespoons fresh lemon juice 2 tablespoons unsulphured molasses 1 teaspoon drained bottled horseradish 1/2 teaspoon ground cumin 1/4 teaspoon dried hot red pepper flakes 1/8 teaspoon ground allspice 2 cups diced cooked chicken such as rotisserie chicken 2 or 3 squares caraway corn bread, split horizontally 2 tablespoons minced red onion Accompaniment: 2-cabbage slaw

  • In a saucepan cook yellow onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 30 seconds. Stir in ketchup, water, lemon juice, molasses, horseradish, cumin, red pepper flakes, and allspice and simmer, stirring once or twice, 15 minutes.

  • Stir in chicken and simmer until just heated through, about 1 minute.

  • On 2 or 3 plates spoon chicken and sauce over bottom halves of corn bread squares and sprinkle with red onion. Top barbecue with top halves of corn bread squares and serve with slaw.

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