Dinner Shortcuts: Roasted vegetable and chicken salad

Brandy O'Neill

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Salad doesn't have to be boring. This delicious roasted vegetable and chicken salad is perfect for summer dinner al fresco.

Roasted vegetable salad

In the summer I'm such a sucker for eating salads for dinner. This easy salad uses leftovers to make dinnertime quick and super simple. You can use whatever leftover roasted vegetables you have on hand but my favorites are sweet potatoes and peppers. They pack tons of flavor and lots of delicious nutrients.

Roasted vegetable and chicken salad

Yields 2 servings


  • 4 cups mixed greens
  • 2 cups roasted vegetables, warmed
  • 2 cooked chicken breasts, sliced
  • Ranch dressing


  1. Add 2 cups mixed greens per plate and top with 1 cup each roasted vegetables and 1 chicken breast.
  2. Drizzle with desired amount of ranch dressing and enjoy.

Note: This salad is best served right away. Since the vegetables are warm, you don't want it to soften the lettuce too much.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.