Creamy Chicken & Roasted Potato Salad Bowl
A hearty, colorful, and satisfying salad bowl packed with tender chicken, crisp vegetables, roasted potatoes, and a creamy homemade dressing. It’s perfect for an easy lunch or a light dinner!
Ingredients
For the Salad:
– 4 cups chopped lettuce
– 2 cups broccoli florets
– 1 pound red potatoes, quartered
– 2 cups cooked chicken breast, sliced or shredded
– ½ cup cherry tomatoes, halved
– ¼ cup red onion, thinly sliced
– ¼ cup shredded cheddar cheese
– 2 tablespoons chopped fresh parsley
For the Roasted Potatoes:
– 1½ tablespoons olive oil
– ½ teaspoon garlic powder
– ½ teaspoon paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper
For the Creamy Dressing:
– ½ cup mayonnaise
– ¼ cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– ½ teaspoon garlic powder
– Salt and black pepper, to taste
Instructions
1. Roast the potatoes:
Preheat your oven to 425°F (220°C). Toss the quartered potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
2. Prepare the broccoli:
Steam the broccoli for about 3–4 minutes, just until bright green and slightly tender. Let it cool.
3. Make the dressing:
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic powder. Season with salt and pepper to taste.
4. Build the bowl:
Divide the chopped lettuce among serving bowls. Add the broccoli, roasted potatoes, cooked chicken, cherry tomatoes, red onion, and shredded cheddar.
5. Finish and serve:
Drizzle generously with the creamy dressing and sprinkle with fresh parsley. Toss gently just before serving.
Helpful Tips
– Use leftover roasted chicken or rotisserie chicken to make this recipe even quicker.
– Add avocado, cucumber, corn, or boiled eggs for extra flavor.
– For a lighter dressing, replace some of the mayonnaise with Greek yogurt.
– Serve the potatoes slightly warm over the cold, crisp salad for a delicious contrast in texture.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
