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Recipe

Roast Chicken and Vegetable Salad with Greens, Gorgonzola, and Balsamic Vinaigrette

Servings: 4

Chicken and tender-sweet roasted vegetables are heavenly served atop piquant dandelion greens. If dandelion greens aren’t your thing, try baby spinach instead.

Ingredients

For the chicken and vegetables

  • 2 Tbs. extra-virgin olive oil; more for brushing
  • 4 medium cloves garlic, finely chopped
  • 4 tsp. finely chopped fresh rosemary
  • Fine sea salt and freshly ground black pepper
  • 1-1/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium golden beets or turnips (about 8 oz.), trimmed, peeled, and each cut into 8 wedges
  • 2 medium parsnips or carrots (about 5 oz.), trimmed and cut on a sharp diagonal into 1/2-inch-thick pieces
  • 1 medium delicata squash (about 12 oz.), halved, seeded, and cut into 1/2-inch-thick slices

For the dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped shallot
  • 3 Tbs. balsamic vinegar
  • fine sea salt

For the salad

  • 1/4 cup lower-salt chicken broth
  • 2 bunches dandelion greens, torn into bite-size pieces (about 6 cups)
  • 3 Tbs. dried currants
  • 4 oz. crumbled gorgonzola or other blue cheese

Preparation

Roast the chicken and vegetables

  • Position one rack in the top third of the oven and one rack in the lower third, and heat to 425°F. Brush two large rimmed baking sheets with olive oil.
  • Combine 1 Tbs. of the oil, the garlic, 2 tsp. of the rosemary, 1/2 tsp. salt, and a few grinds of pepper in a medium bowl. Add the chicken and toss to combine. Transfer the chicken to one of the prepared baking sheets and arrange in a single layer.
  • In a large bowl, toss the beets, parsnips, and squash with the remaining 1 Tbs. of oil and the remaining 2 tsp. of rosemary. Spread the vegetables in a single layer on the other prepared baking sheet, and sprinkle lightly with salt and pepper. Roast the chicken and vegetables for 15 minutes. Remove from the oven, stir well, and rotate their positions in the oven. Continue roasting until the chicken and vegetables are browned, the chicken is cooked through, and vegetables are tender, about 12 minutes longer.

Make the dressing

  • In a small bowl, whisk the oil, shallot, vinegar, and 1/2 tsp. salt.

Make the salad

Transfer the chicken to the baking sheet with the vegetables. Add the broth to the empty baking sheet, and return to the oven. Cook, occasionally stirring and scraping up the brown bits from the bottom of pan, until reduced to about 2 Tbs., about 2 minutes. Remove from the oven, let cool slightly, and then whisk the juices into the vinaigrette.

In a large bowl, toss the greens with 2 Tbs. of the vinaigrette and the currants. Evenly divide the greens among 4 plates. Top with the chicken and vegetables. Drizzle the remaining dressing over the salads, sprinkle with the gorgonzola, and serve.

Reviews

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Reviews

  • user-3014472 | 03/12/2018

    Made this tonight - it was delicious! Substituted baby spinach for greens as recommended. Looked gorgeous and had great flavor! No delicata squash available, so I used seed end of butternut squash (peeled, seeded) to get similar look. Vegetables needed about 8-10 minutes longer than instructed. Will definitely make it again.

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