Roasted Chicken Salad

Recipe inspired by Salad Freak

The Ultimate Roasted Chicken Salad: A Flavor-Packed Feast

If you’re searching for a salad that’s bursting with flavor and loaded with wholesome ingredients, look no further. This roasted chicken salad isn’t just any salad; it’s a vibrant medley of tender roasted chicken breast, crisp vegetables, zesty oranges, hearty lentils, and a spicy twist with chili crisp.

Ingredients that Shine

This roasted chicken salad isn’t just about the chicken—it’s about the harmony of all the ingredients coming together. Here’s what you’ll need:

• Skin-on Chicken Breast: The star of the show. Roasting the chicken with the skin on ensures a moist and flavorful bite.
• Carrots: Add a touch of sweetness and crunch, balancing the flavors.
• Radicchio: This bitter leafy vegetable adds a pop of color and a slight bite to the salad.
• Lentils: These legumes are packed with protein and fiber, making the salad more satisfying.
• Oranges: Fresh, juicy, and tangy, oranges brighten up the salad with their vibrant flavor.
• Chili Crisp: The secret ingredient. This spicy, crunchy condiment brings a unique heat that elevates the entire dish.

The Roasted Chicken Breast Salad Recipe

1. Preheat oven to 425 Fahrenheit
2. Pat the chicken dry and season with salt and black pepper.
3. Peel the carrots and cut in half lengthwise. Use just the oil from the chili crisp and coat carrots in some of the oil. Season carrots with salt and pepper.
4. Peel the oranges. To remove the white pith, run your knife down the side of the orange. Cut the orange into rounds.
5. Add 2 cups of water to a pot, bring to a boil. Once boiling, add 1 cup of lentils. Turn heat to low, cover and cook for 30 minutes.
6. Once lentils are cooking, heat up an oven-safe pan on medium-high heat. Once hot, add 2 tablespoons of the chili crisp oil. Place chicken breasts skin side down and sear for 3 minutes (do not touch the chicken as this allows the skin to crisp up). After 3 minutes flip the chicken breasts. Place the pan in the oven and bake for 20 minutes.
7. Place the carrots in the oven alongside the chicken, bake for 20 minutes.
8. Wash the radiccio and tear off bite sized pieces of the leaves. If you don't have a salad spinner, take a paper towel do your breast to dry the leaves.
9. Once the chicken is done, remove from the oven. Allow to cool for 5 minutes. Slice the chicken into bit-sized slices.

Chili Crisp

Feel free to get the chili crisp from the store. There are plenty of good options widely available now. Salad Freak does have a great chili crisp recipe if you're interested in making your own. That recipe can be found here.

The Perfect Salad for Any Occasion

This roasted chicken salad is more than just a meal; it’s a celebration of textures and flavors. The combination of tender roasted chicken, crisp vegetables, and the unexpected heat from the chili crisp creates a salad that’s anything but ordinary. Whether you’re making it for a quick lunch, a light dinner, or a dish to impress guests, this salad with roasted chicken will surely become a favorite.