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Kale Salad with Roasted Vegetables and Herb Roasted Chicken

This salad combines the roasted vegetables (that I love in the chillier months) with a light, yet filling summer salad.
Course Salad
Cuisine American
Keyword chicken, chicken breast, herb, roasted, vegetable
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 314kcal


  • 1 pound boneless skinless chicken breasts about 2 medium breasts
  • 3 tablespoon extra-virgin olive oil divided
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 1 tablespoon chopped flat-leaf parsley
  • 3 golden beets, trimmed and peeled
  • 2 medium carrots, trimmed and peeled
  • 1 small head broccoli, cut into florets
  • 2 (6.75-ounce) packages Taylor Farms Kale Chopped Salad Kit  


  • Heat a grill to medium-high heat. Rub the chicken with 1 tablespoon of olive oil then season all over with salt and pepper. In a small bowl stir together the thyme, oregano, rosemary and parsley then sprinkle it liberally to evenly coat the chicken.
  • Preheat grill to high, making sure that the grill grates are clean and free from food debris. Grill until completely cooked through, about 6 minutes each side. Remove and let stand for about 10 minutes then slice against the grain and set aside.
  • Heat oven to 400ºF (200ºC).
  • Toss the vegetables in the remaining olive oil and spread in an even single layer on an aluminum foil-lined baking sheet. Season with salt and pepper then roast until tender and slightly golden-brown, about 20 minutes.
  • Add the salad mix to a large mixing bowl along with the vegetables and toss with the lemon vinaigrette. Top with the Asiago cheese, croutons and chicken. Divide into salad bowls to serve.


Calories: 314kcal | Carbohydrates: 19g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 252mg | Potassium: 1205mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6186IU | Vitamin C: 143mg | Calcium: 102mg | Iron: 2mg