Recipes, Salads

Roasted Vegetable Salad with Chicken


It started as a whim. I got the idea to roast some Brussel Sprouts, Parsnips and Carrots I wanted to use up for a quick dinner one night. I also made some chicken and it turned out rather tasty. My hubby was not around for dinner so I had a bunch left over. I got  the idea to throw it over some salad greens for lunch the next day. Wow was that a good idea. I tossed it with a White Balsamic dressing and it was ON! I tell you it was such a good salad. Give it a go! 🙂 I have to dedicate  this recipe to my dear friend Kristen who made me give Brussel Sprouts a chance all those years ago. I may add some craisins next time as well, maybe some almonds. Hmmm.


Roasted Vegetable Salad with Chicken

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Recipe by Nicole Course: Recipes, Salads


Prep time


Cooking time




  • Salad greens (your choice- I used an Organic field greens mixture)

  • 2 Parsnips

  • 2 Carrots

  • Brussel Sprouts (Approximately 2 cups)

  • 2 chicken breasts or 4 tenderloin pieces -cut into slices

  • Juice of one lemon

  • Oregano (to taste)

  • Salt

  • Grated Parmesan *optional for garnish

  • Dressing (I used Marizetti White Balsamic)


  • Wash and chop Brussel Sprouts in half
  • Wash and peel Parsnips and Carrots, chop into small pieces
  • Add a little salt (to taste). I also used McCormicks Grinders (Italian and Garlic Pepper)
  • Spread evenly on a greased cookie sheet
  • Drizzle with Olive Oil
  • Roast at 350 degrees for about 30 minutes or till tender and slightly golden.
  • Allow to cool
  • Wash and cut up chicken breast.
  • Season with salt and Oregano and squeeze fresh lemon (allow to sit at least 20 minutes)
  • Cook chicken in skillet till golden and cooked through.
  • Prepare salad greens on plate/bowl and top with veggies and chicken
  • Sprinkle with grated Parmesan *optional


  1. This sounds great! I love roasted veggies, and tossed in a salad? Sounds like the perfect lunch to me!

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