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Powerhouse Roasted Vegetable and Rotisserie Chicken Salad Recipe: A Unique, Nutrient-Rich Twist on Classic American Chicken Salad - Keto Kulinary
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cassarole of chicken salad made with chopped ingredients: rotisserie chicken, grapes, celery, onion, Toom garlic dip, mayo, mustard, and relish. Place on a plate with spinach salad greens and colorful roasted vegetables

☆☆☆☆☆ 0/5

Powerhouse Roasted Vegetable and Rotisserie Chicken Salad Recipe: A Unique, Nutrient-Rich Twist on Classic American Chicken Salad

Summary

This dish is a powerhouse of nutrients with roasted vegetables and chicken. The addition of roasted vegetables not only enhances the flavor but also adds a delightful texture to the dish. The dish is very filling, perfect for a lunch meal. It's easy to prepare, especially if you have leftover rotisserie chicken. This dish is a unique and flavorful take on the traditional chicken salad

15

Prepation Time

30

Cook Time

- - -

Resting Time

45

Total Time

Course

Cuisine

4

plates Serving

560 kcal

Calories

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This dish is a powerhouse of nutrients with roasted vegetables and chicken. The addition of roasted vegetables not only enhances the flavor but also adds a delightful texture to the dish. The dish is very filling, perfect for a lunch meal. It's easy to prepare, especially if you have leftover rotisserie chicken. This dish is a unique and flavorful take on the traditional chicken salad

Equipment

  • Oven
  • Baking sheet
  • Large Bowl

Ingredients
 
 

Salad

  • 1 whole rotisserie chicken, shredded
  • 2 cups grapes, halved
  • 2 celery stalks, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tbsp Toom garlic dip
  • 1/4 cup mayonnaise
  • 1 tbsp mustard
  • 2 tbsp relish
  • salt and pepper to taste

Roasted Vegetables

  • 2 bell peppers, sliced
  • 2 zucchinis, sliced
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place the sliced vegetables on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to combine.
    A person is drizzling olive oil on a tray of vegetables.
  • Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly charred.
  • While the vegetables are roasting, prepare the chicken salad. In a large bowl, combine the shredded chicken, grapes, celery, onion, Toom garlic dip, mayo, mustard, and relish. Season with salt and pepper.
  • Once the vegetables are done, let them cool for a few minutes.
  • Assemble the salad. Place the salad greens at the bottom of the plate. Top with the roasted vegetables and the chicken salad. Serve immediately.
cassarole of chicken salad made with chopped ingredients: rotisserie chicken, grapes, celery, onion, Toom garlic dip, mayo, mustard, and relish. Place on a plate with spinach salad greens and colorful roasted vegetables

Nutrition Per Serving

560

Calories

15

Carbohydrates

47

Protein

34

Fat

7

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

160

Cholesterol

1166

Sodium

600

Potassium

3

Fiber

8

Sugar

560

Vitamin A

95

Vitamin C

60

Calcium

3

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This dish is inspired by the classic American chicken salad, but with a unique twist of adding roasted vegetables. The addition of roasted vegetables not only enhances the flavor but also adds a delightful texture to the dish. This salad is a perfect blend of sweet, savory, and tangy flavors.

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Special Tip

Ensure to let the roasted vegetables cool before adding them to the salad. This will prevent the salad greens from wilting and losing their crisp texture from the heat of the roasted vegetables.

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