Sheet-Pan Chopped Salad With Chicken
Updated October 10, 2023
James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
½ teaspoon dried oregano
Kosher salt (such as Diamond Crystal) and pepper
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium red bell pepper, halved, cored, seeded and sliced ½-inch-thick
2 tablespoons chopped fresh parsley
1 large head romaine lettuce, chopped (8 cups)
8 ounces cherry tomatoes, halved (about 2 ½ cups)
3 ounces feta cheese, sliced or crumbled
Nutritional analysis per serving (4 servings)
14 grams carbs; 143 milligrams cholesterol; 593 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 40 grams fat; 5 grams fiber; 1265 milligrams sodium; 45 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 450 degrees. In a large bowl, combine 3 tablespoons of the oil with the lemon juice, garlic and oregano; season with salt and pepper then whisk to combine. Add chicken, season with salt and pepper, then toss to coat, massaging the marinade into the chicken.
- Step 2
On a large rimmed sheet pan, combine zucchini, bell pepper and 2 tablespoons of the oil. Season with salt and pepper, toss to coat, then spread in an even layer. Arrange chicken on top in an even layer. Roast until chicken is cooked through and vegetables are tender but still have texture, 15 minutes.
- Step 3
Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining ¼ cup oil and the parsley and whisk until well blended.
- Step 4
Divide romaine and tomatoes among plates. Top each with some of the chicken, vegetables, cheese and a drizzle of the pan-juice dressing. Serve warm.
Private Notes
Comments
A little dab of coarse grain mustard will help emulsify the dressing.
Doesn't "Nuke" usually mean microwave it?
Halved cherry tomatoes and roasted along side everything else. Delicious.
Made as written. Only used about 1/2 of the dressing. Healthy, easy, delicious.
Can’t eat garlic, so doubled the oregano. As others have suggested, I threw the cherry tomatoes (whole) onto the sheet pan with everything else. Served over baby spinach. Delicious. Planning to serve the leftovers over rice.
This is a good starting point recipe. I usually add more vegetables to the pan (red onion, mushrooms, green beans, whatever) -- it's good for cleaning out the vegetable drawer. I often put the cherry tomatoes on the pan, too, and cook them. Skip the romaine, serve with rice. Yummy!