Here’s a Roasted Chicken Salad with Goat Cheese and Champagne Vinaigrette using either leftover chicken or I’ve included a quick marinated roasted chicken recipe. The choice is yours!
One of my favorite aspects of cooking, is using what you have on hand to create something yummy and new. While I wish that I could create something innovative and earth shattering daily, it’s just not realistic. And honestly, that’s OK. Sometimes all you need is a simple meal with ingredients that are tried and true. This salad was created by doing just that.
I realized I had leftover chicken and could easily add dried cranberries, some fingerling potatoes, and fresh greens to create an entirely new meal using ingredients I already had in my pantry. I love it when that happens.
Especially, because it turns an hour long dinner prep into a 30 minute breeze. For those with busy lives (AKA everyone) this is the perfect meal to throw together after a long day. And you will feel much better after eating it! Always a plus in my book.
What made this salad even better? Taking the first bite. Seriously, the creamy goat cheese paired with a light champagne and pear vinaigrette against the bitter bite from the arugula makes this salad my new go-to.
The toppings are what make this salad great, and the dried cranberries are the perfect touch of sweetness. They are absolutely needed in this recipe! Besides, look how gorgeous they look against those leafy greens?! Like little rubies 🙂
Even my husband, who unilaterally hates soft cheese, ate it in this salad. And LIKED it! If that’s not a success, I don’t know what is.
Roasted Chicken Salad with Goat Cheese and Champagne Vinaigrette
Here’s a Roasted Chicken Salad with Goat Cheese and Champagne Vinaigrette using either leftover chicken or I've included a quick marinated roasted chicken recipe. The choice is yours!
Ingredients
Roasted Chicken Marinade
- 1/4 cup olive oil
- 3 tbs fresh lemon juice (1 lemon)
- Zest of 1 lemon
- 4 1/2 tbs fresh orange juice (1 orange)
- Zest of 1 orange
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1 tsp salt
- 4 chicken breasts or leftover chicken
Fingerling Potatoes
- 15 small fingerling potatoes
- 1 tbs olive oil
- 1 sprig rosemary
- 1/2 cup vegetable broth
Salad
- 3 cups arugula
- 3 cups spring mix
- 1/4 cup dried cranberries
- 1/4 cup spiced pumpkin seeds (I found mine at Trader Joe's)
- 1/4 cup Champagne and pear vinaigrette (I got mine from Trader Joe's)
Instructions
- Preheat the oven to 425°F.
- In a bowl, combine the olive oil, juice and zest of one orange and one lemon, red pepper flakes, paprika, and salt and mix together. Add the chicken and coat well. Set aside for at least 20 minutes.
- In a casserole dish, roast the chicken breasts at 425°F for about 18 minutes or until fully cooked (internal temperature is 165°F using a meat thermometer).
- In a pan, add the potatoes along with the oil and rosemary. Cook for about 5 minutes, or until lightly seared, then add the broth and steam (with lid) for another 10-15 minutes.
- In a large bowl, combine the arugula, spring mix, cranberries, pumpkin seeds, and dressing. Toss together.
- Separate into 4 small bowls. Top with thinly sliced chicken and serve with fingerling potatoes.
Notes
I like to serve with thick slices of french bread.
Try these delicious salads next!
