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.
Servings: 4
Calories: 267kcal
Equipment
Ingredients
For the Salad
- 1 Large sweet potato peeled and cut into ½-inch cubes
- 1 tablespoon Olive oil for roasting
- Kosher 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
- Kosher 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.
Nutrition
Calories: 267kcal | Carbohydrates: 10g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 25mg | Sodium: 354mg | Potassium: 372mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5063IU | Vitamin C: 26mg | Calcium: 197mg | Iron: 2mg