White Apple Balsamic Chicken Salad with Roasted Vegetables

Chicken & Roasted Vegetable Salad with Green Apple Balsamic

Description

A hearty salad of tender chicken, warm roasted carrots and potatoes, crisp greens, and a bright Green Apple White Balsamic vinaigrette. Herbes de Provence Olive Oil brings savory herb flavor that balances the sweet-tart apple balsamic for an easy lunch or dinner.

Ingredients

Salad:
2 cups cooked chicken, sliced or shredded
4 cups mixed greens
2 medium carrots, peeled and cut into ½-inch pieces
12 ounces baby potatoes, halved or quartered, or sweet potato cut into ¾-inch cubes
2 tablespoons Herbes de Provence Olive Oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Green Apple Balsamic Vinaigrette:
¼ cup Green Apple White Balsamic
3 tablespoons Herbes de Provence Olive Oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
Freshly ground black pepper, to taste

Optional Additions:
1 crisp apple, thinly sliced
¼ cup thinly sliced red onion
⅓ cup toasted pecans or walnuts
¼ cup crumbled goat cheese, feta, or blue cheese

Instructions

• Preheat the oven to 425°F. Arrange the carrots and potatoes on a large rimmed baking sheet. Toss with 2 tablespoons Herbes de Provence Olive Oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread into an even layer with space between the pieces.

• Roast for 25–30 minutes, turning once about halfway through, until the vegetables are tender and browned around the edges. Carrots and smaller potato pieces may finish sooner, so remove individual pieces as needed rather than overcooking them.

• While the vegetables roast, make the vinaigrette. Whisk together the Green Apple White Balsamic, Dijon mustard, kosher salt, and black pepper. Slowly stream in 3 tablespoons Herbes de Provence Olive Oil while whisking until the dressing looks cohesive and lightly emulsified.

• Place the mixed greens in a large serving bowl. Add about half of the vinaigrette and toss lightly to coat.

• Add the cooked chicken and warm roasted vegetables. If using sliced apple, red onion, toasted nuts, or cheese, add them now.

• Drizzle with additional vinaigrette as needed and toss gently, or leave the chicken and vegetables arranged over the greens and spoon a little dressing over the top. Serve immediately.

Chef’s Tip

Dress the greens lightly before adding the warm vegetables, then add more vinaigrette only as needed. The warmth of the roasted vegetables helps carry the Green Apple Balsamic flavor through the salad, but vegetables straight from the oven can wilt delicate greens quickly. Let them stand for about 3–5 minutes if you prefer a crisper salad.

Flavor Variations

• Pear White Balsamic can replace the Green Apple White Balsamic for a softer fruit-forward version that pairs especially well with apples, toasted pecans, and goat cheese.
• Cranberry Orange White Balsamic can replace the Green Apple White Balsamic for a bright, slightly more festive variation that's especially good with sweet potatoes, pecans, and feta or goat cheese.
• Garlic & Roasted Chili Fused Olive Oil can replace the Herbes de Provence Olive Oil for deeper garlic and roasted chile flavor.
• Meyer Lemon Extra Virgin Olive Oil can replace the Herbes de Provence Olive Oil in the vinaigrette for a brighter citrus-forward variation.
• Add thinly sliced fresh apple to reinforce the Green Apple Balsamic and add crisp texture.
• Swap the potatoes for roasted sweet potatoes for a sweeter, softer contrast to the greens and balsamic.

Pairings

This salad is substantial enough to serve as a complete meal. Pair it with crusty bread or a cup of vegetable soup, or serve smaller portions alongside roasted squash, wild rice, or a simple seasonal soup.

Recipe Notes

Green Apple White Balsamic brings sweet-tart apple character and bright acidity to the vinaigrette, while Herbes de Provence Olive Oil adds savory herb flavor and enough richness to coat the greens, chicken, and roasted vegetables.

The vinaigrette intentionally stays balsamic-forward, using ¼ cup Green Apple White Balsamic to 3 tablespoons olive oil. Dijon helps the dressing emulsify while adding subtle savory depth without overpowering the apple flavor.

For the best texture, let the roasted vegetables cool for a few minutes before adding them to delicate greens. If using sturdier greens such as chopped romaine, the vegetables can be added while slightly warmer.

For meal prep, cool the roasted vegetables completely before assembling and keep the vinaigrette separate from the greens until serving. Refrigerated cooked chicken should generally be used within 3–4 days.

Bring This Recipe to Life

Green Apple White Balsamic

Herbes de Provence Olive Oil

Pear White Balsamic

Cranberry Orange White Balsamic

Garlic & Roasted Chili Fused Olive Oil

Meyer Lemon Extra Virgin Olive Oil