Roasted Vegetable Salad with Balsamic Dressing & Baked Chicken

plate of roast chicken and vegetables


  • 1 batch Balsamic vinaigrette, divided
  • 4 boneless, skinless Perdue chicken breasts (about 1.5lbs)
  • 1 small butternut squash, peeled and cubed
  • 16-ounce bag Brussels sprouts halved
  • 2 medium beets, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 16-ounce bag Spring Salad mix (arugula, spinach, Butter lettuce, etc.)


  1. Make Balsamic vinaigrette and pour half of the vinaigrette inside a large zip bag or airtight container. Place the chicken breasts inside, seal, and marinade for 1-hour or overnight.
  2. Position one oven rack on the middle shelf and another directly below it. Preheat the oven to 375F. Line two baking sheets with parchment paper. 
  3. Place the chicken breasts on a parchment-lined baking sheet. 
  4. On the other parchment-lined baking sheet, place the butternut squash, Brussels sprouts, and beets. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, or keep them in separate rows.
  5. Place the chicken on the top rack of the oven and the veggies on the bottom rack. Bake for 35-40 minutes, until the chicken’s internal temperature at its thickest part, reaches 165F and the veggies are fork-tender. Remove from oven. 
  6. Assemble roasted vegetable salad by making a bed of salad greens, topping with roasted vegetables, and baked chicken breasts. Give everything a light drizzle of the remaining balsamic vinaigrette.



Keywords: roasted vegetable salad,