Roasted Chicken Salad


Chicken Salad

  • 4 skinless chicken breasts, cooked and diced
  • 1 bunch blanched asparagus tips*
  • 2 cups blanched sugar snaps*
  • 1 cup celery, coarsely chopped
  • 1 cup carrots, coarsely chopped
  • 1 cup raisins
  • 1 cup dried apricots
  • 1 cup chopped radishes
  • 1 cup cherry tomatoes halved
  • 1 cup fresh herb vinaigrette

Herb Vinaigrette

  • 1 clove garlic, minced
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • 1 shallot, minced
  • 1/3 cup of parsley, finely chopped
  • 1 cup olive oil

Recipe Tips

*In this instance, blanching means the complete cooking of the asparagus and sugar snaps. To do so, add the vegetables to boiling water and cook until just tender. Remove to a bowl of iced water (this stops the cooking and retains the vibrant colors). Once cooled, drain and continue with recipe.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  1. Preheat oven to 400 F.
  2. Cook chicken breasts in roasting pan for 15 to 18 minutes until juices run clear. Remove to a cooling rack.
  3. Blanche asparagus tips and sugar snaps (*see Technique below).
  4. In a bowl, soak apricots and raisins in boiling water for 10 minutes. Drain and air cool.
  5. In a large bowl, combine asparagus, sugar snaps, celery, carrots, tomatoes, radishes.
  6. Halve cooled apricots, then add apricots and raisins to other ingredients.
  7. Dice chicken and add to other ingredients.
  8. For vinaigrette, combine all ingredients except the olive oil.
  9. Slowly whisk in the olive oil.
  10. Toss salad with Herb Vinaigrette and serve over fresh salad greens.

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