Rotisserie Chicken & Sweet Potato Feta Balsamic Salad
A Fresh and Hearty Meal in a Bowl
Craving a vibrant, nutritious meal that’s as beautiful as it is delicious? This Rotisserie Chicken & Sweet Potato Feta Balsamic Salad combines lean protein, roasted sweet potato, crisp greens, and creamy feta—all tied together with a simple homemade balsamic dressing. It’s the perfect way to enjoy a satisfying lunch or dinner without spending hours in the kitchen.
Serve with Peach Lemonade and Garlic Bread Twists for the best lunch.
Why You’ll Love This Salad
- Protein-Packed & Satisfying
Shredded rotisserie chicken makes this salad filling and flavorful in minutes. - Naturally Sweet & Nutritious
Roasted sweet potatoes bring warmth, color, and plenty of vitamins. - Fresh & Crunchy
A blend of romaine, arugula, basil, and crisp veggies keeps every bite interesting. - Easy Balsamic Dressing
You only need a few pantry staples to whip up a delicious dressing that ties everything together.
Ingredients
- Greens: Romaine lettuce, arugula
- Herbs: Fresh basil leaves
- Vegetables: 1 large sweet potato (roasted), cherry or grape tomatoes, sliced carrots, diced cucumber, red cabbage
- Protein: Shredded rotisserie chicken
- Cheese: Crumbled feta
- Dressing: Olive oil, balsamic vinegar, Dijon mustard, honey (optional), salt, and pepper
Quick Prep Steps
- Roast the Sweet Potato
Peel and cut into cubes, drizzle with a little olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and caramelized. Cool slightly. - Prepare the Chicken
Shred the rotisserie chicken into bite-sized pieces. - Assemble the Salad
In a large bowl or platter, layer romaine, arugula, red cabbage, basil, roasted sweet potato, chicken, tomatoes, carrots, cucumber, and feta. - Make the Dressing
Whisk together ¼ cup olive oil, 2–3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (if desired), and a pinch of salt and pepper. - Serve
Drizzle dressing over the salad just before serving and toss gently.
Storage & Make Ahead Tips
- Make Ahead:
- Roast the sweet potatoes and shred the chicken up to 2 days in advance.
- Wash and chop the vegetables ahead of time and store them separately in airtight containers.
- Prepare the dressing and keep it in a sealed jar in the fridge.
- Assemble the salad just before serving for the freshest texture.
- Storage:
- Leftover salad (undressed) can be stored in an airtight container in the refrigerator for up to 2 days.
- If dressed, the greens will wilt more quickly, so it’s best enjoyed within 24 hours.
- Keep dressing separate until ready to serve for best results.
Variations & Add-Ins
- Add avocado slices for extra creaminess.
- Sprinkle toasted almonds, pecans, or pumpkin seeds for crunch.
- Swap feta for goat cheese or shaved Parmesan.
- Try adding quinoa or farro to make it even heartier.
This Rotisserie Chicken & Sweet Potato Feta Balsamic Salad is fresh, satisfying, and full of vibrant flavor. Whether you’re meal-prepping lunches for the week or looking for a colorful dinner the whole family will love, this easy recipe delivers every time.
Enjoy every bite!
More Great Recipes
Rotisserie Chicken & Sweet Potato Feta Balsamic Salad
A hearty, flavor-packed salad with tender rotisserie chicken, roasted sweet potatoes, fresh greens, creamy feta, and a simple balsamic dressing. Perfect for an easy, nutritious meal.
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Servings: 4
Ingredients
For the Salad
- 1 large sweet potato peeled and cut into ½-inch cubes
- 1 tablespoon olive oil for roasting
- Salt and black pepper to taste
- 4 cups chopped romaine lettuce
- 2 cups arugula
- ½ cup fresh basil leaves
- 1 cup red cabbage shredded
- 2 cups shredded rotisserie chicken
- 1 cup cherry or grape tomatoes halved
- 1 cup cucumber diced
- 1 cup diced or shredded carrots
- 3/4 cup crumbled feta cheese
For the Balsamic Dressing
- ¼ cup olive oil
- 2-3 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional, for a touch of sweetness
- Salt and black pepper to taste
Instructions
Roast the Sweet Potato:
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and golden. Set aside to cool slightly.
Make the Dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until smooth.
Assemble the Salad:
- In a large serving bowl or platter, arrange romaine, arugula, red cabbage, and basil.
- Top with roasted sweet potatoes, shredded chicken, tomatoes, cucumber, carrots, and crumbled feta.
Serve:
- Drizzle with balsamic dressing just before serving. Toss gently to combine.
Notes
Make Ahead & Storage
• Make Ahead:
◦ Roast sweet potatoes, shred chicken, and prep veggies up to 2 days in advance.
◦ Keep dressing separate in a sealed jar.
◦ Assemble when ready to serve.
• Storage:
◦ Undressed salad can be stored in an airtight container in the refrigerator for up to 2 days.
◦ If dressed, enjoy within 24 hours for best texture. Tips & Variations
• Add sliced avocado for creaminess.
• Sprinkle with toasted nuts or seeds for extra crunch.
• Swap feta for goat cheese or shaved Parmesan.
• Mix in cooked quinoa or farro to make it heartier.
• Make Ahead:
◦ Roast sweet potatoes, shred chicken, and prep veggies up to 2 days in advance.
◦ Keep dressing separate in a sealed jar.
◦ Assemble when ready to serve.
• Storage:
◦ Undressed salad can be stored in an airtight container in the refrigerator for up to 2 days.
◦ If dressed, enjoy within 24 hours for best texture. Tips & Variations
• Add sliced avocado for creaminess.
• Sprinkle with toasted nuts or seeds for extra crunch.
• Swap feta for goat cheese or shaved Parmesan.
• Mix in cooked quinoa or farro to make it heartier.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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