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Cozy Hearty Roasted Chicken Winter Greens Salad

roasted chicken winter greens salad - featured image
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A comforting and hearty winter salad featuring savory roasted chicken, peppery winter greens, and a tangy-sweet dressing. Perfect for chilly days when you want a fresh yet satisfying meal.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (about 1 lb / 450 g)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme or fresh thyme
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 3 cups kale, stems removed and chopped
  • 2 cups baby arugula
  • 1 cup radicchio, thinly sliced (optional)
  • 1/2 cup roasted butternut squash cubes (optional)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup toasted walnuts or pecans
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 1 small apple, thinly sliced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper.
  2. Pat the chicken thighs dry with paper towels. Rub with olive oil, then season evenly with thyme, garlic powder, salt, and pepper. Place skin side up on the baking sheet.
  3. Roast the chicken for 25-30 minutes until skin is golden and crisp and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing.
  4. While the chicken roasts, wash and dry kale, arugula, and radicchio. Chop kale into bite-sized pieces and slice radicchio thinly.
  5. Place chopped kale in a large bowl. Add a pinch of salt and a drizzle of olive oil. Massage with hands for 1-2 minutes until kale softens and darkens.
  6. If using, roast 1 cup cubed butternut squash alongside chicken for 20-25 minutes until tender and caramelized.
  7. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until emulsified.
  8. Add arugula, radicchio, roasted squash, and sliced apple (if using) to the massaged kale. Toss gently with the dressing until lightly coated.
  9. Slice the rested chicken into bite-sized strips or chunks. Arrange on top of the salad.
  10. Sprinkle toasted nuts and crumbled cheese over the salad.
  11. Serve immediately for best contrast between warm chicken and crisp greens.

Notes

Pat chicken skin dry before roasting to ensure crispiness. Massage kale to soften bitterness. Toast nuts carefully to avoid burning. Let kale sit with dressing for 5-10 minutes if it feels too tough. Store chicken and greens separately to avoid sogginess. Reheat chicken gently before serving leftovers.

Nutrition

Keywords: roasted chicken salad, winter greens salad, hearty salad, comfort food, kale salad, arugula salad, healthy dinner, easy weeknight meal

Find it online: https://bouncybowl.com/cozy-hearty-roasted-chicken-winter-greens-salad-easy-recipe-for-comfort-food/