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Chicken and Roasted Vegetable Salad with Lemon-Oregano Vinaigrette

Chicken and Roasted Vegetable Salad with Lemon-Oregano Vinaigrette

Eleanor Craig
Inspired by sun-soaked Mediterranean markets, this salad layers juicy roasted vegetables with tender lemon-oregano chicken for a hearty, bright main course. Warm, caramelized edges meet peppery greens and briny feta, all glossed in a tangy, garlicky vinaigrette. The contrast of temperatures and textures makes every bite lively and satisfying.
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Prep Time 20 minutes
Cook Time 35 minutes
Optional Marinating 30 minutes
Total Time 55 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 567 kcal

Equipment

  • Rimmed baking sheet (1–2)
  • Parchment paper
  • Large mixing bowl
  • Small bowl or jar with lid
  • Whisk
  • Chef's Knife
  • Cutting board
  • Tongs
  • Instant-read thermometer

Ingredients
 
 

For the Lemon-Oregano Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice from about 1 lemon
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey or to taste
  • 1 clove garlic finely grated or minced
  • 1 tsp dried oregano rubbed between fingers to awaken aroma
  • ⅛ tsp red pepper flakes optional, for gentle heat

For the Chicken:

  • 1.25 lb boneless, skinless chicken breasts 2 medium; patted dry
  • ½ tsp kosher salt for chicken
  • ¼ tsp freshly ground black pepper for chicken

For the Roasted Vegetables:

  • 1 large sweet potato peeled and cut into 1/2-inch cubes (about 12 oz)
  • 2 medium carrots peeled and sliced into 1/2-inch coins on the bias
  • 1 medium red bell pepper seeded and cut into 1-inch pieces
  • 1 small red onion cut into 8 wedges, root intact
  • 1 medium zucchini cut into 1/2-inch half-moons
  • 1 cup cherry tomatoes left whole
  • 1 ½ tbsp extra-virgin olive oil for vegetables
  • ½ tsp smoked paprika for vegetables
  • ½ tsp kosher salt for vegetables, plus more to taste
  • ¼ tsp freshly ground black pepper for vegetables, plus more to taste

To Finish:

  • 5 oz baby arugula or spring mix, chilled and dried well
  • ⅓ cup crumbled feta cheese
  • ½ cup pitted Kalamata olives halved lengthwise, drained well
  • ¼ cup toasted sliced almonds or pine nuts, for crunch
  • 1 small lemon cut into wedges, for serving (optional)

Instructions
 

  • Heat the Oven: Preheat to 425°F / 220°C. Line a rimmed baking sheet with parchment for easy cleanup; use a second sheet if you prefer to roast chicken separately.
  • Make the Vinaigrette: In a small bowl or jar, whisk the olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, oregano, and red pepper flakes until emulsified and glossy, 30–45 seconds. Reserve 2 tbsp for the chicken; set the rest aside for dressing the salad.
  • Season the Chicken: Pat chicken dry. Sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss with the reserved 2 tbsp vinaigrette to coat. Optional marinade: Let stand 15–30 minutes (refrigerate if longer than 15 minutes); bring back toward room temperature before roasting.
  • Prep the Firm Vegetables: In a large bowl, combine sweet potato, carrots, and red onion with 1 tbsp of the olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and smoked paprika. Toss to coat, then spread on the prepared sheet in a single layer with space between pieces.
  • Start Roasting: Roast the firm vegetables at 425°F / 220°C for 12 minutes until edges just begin to color.
  • Add Quick-Cooking Veg and Chicken: Toss zucchini and tomatoes with the remaining 1/2 tbsp olive oil and a pinch of salt. Stir the pan to redistribute the first vegetables, add the zucchini and tomatoes, and place the chicken breasts on the same sheet (or a second sheet), leaving space for air flow.
  • Roast to Doneness: Continue roasting for 18 minutes at 425°F / 220°C, rotating the pan once, until vegetables are caramelized and the chicken reaches an internal temperature of 165°F / 74°C on an instant-read thermometer.
  • Rest and Slice: Transfer chicken to a board and rest 5 minutes to retain juices. Slice crosswise into 1/2-inch strips.
  • Dress the Greens: In a large bowl, add arugula, half the olives, and half the feta. Whisk the remaining vinaigrette and drizzle over the greens; toss gently until lightly coated and glossy.
  • Assemble and Finish: Fold the warm roasted vegetables into the dressed greens. Top with sliced chicken, scatter with remaining olives, remaining feta, and the toasted almonds. Serve immediately with lemon wedges for squeezing.

Notes

Chef’s Tips:

  • For ultra-juicy chicken, pound thicker ends to an even 3/4-inch thickness before seasoning; it promotes even cooking.
  • Space on the sheet is flavor—crowding steams vegetables. If needed, use two pans and roast on upper and lower racks, swapping halfway.
  • Want Deeper Char? Switch to broil for the final 1–2 minutes, watching closely.
  • Make-Ahead: Roast vegetables up to 2 days in advance and rewarm at 350°F / 175°C for 8–10 minutes; slice freshly cooked chicken just before serving.
  • Substitutions: Try cauliflower for zucchini, or swap almonds for toasted pumpkin seeds for a nut-free crunch. Goat cheese also works in place of feta.
  • If seasoning to taste at the end, finish with a pinch of flaky salt and a thread of olive oil to brighten the final flavors.

Nutrition

Calories: 567kcalCarbohydrates: 37gProtein: 38gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.02gCholesterol: 102mgSodium: 1270mgPotassium: 1479mgFiber: 8gSugar: 13gVitamin A: 19529IUVitamin C: 86mgCalcium: 227mgIron: 3mg
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