Roasted chicken salad

Prep 10 min
Total 10 min
Serves 4

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4 cups
cubed baguette
3 tbsp
canola oil, divided
roasted garlic cloves, finely chopped (reserved from chicken and asparagus bake, recipe link below)
2 tbsp
1/8 tsp
6 cups
chicken drumsticks, (reserved from chicken and asparagus bake) skin and bones discarded, coarsely chopped
1 cup
roasted cherry tomatoes, (reserved from chicken and asparagus bake)
1/3 cup
coarsely grated parmesan


  • PREHEAT oven to 425F.
  • TOSS bread cubes with 1 tbsp canola oil on a baking sheet. Bake in centre of oven until golden, 5 to 7 min. Let cool slightly.
  • WHISK remaining 2 tbsp canola oil with garlic cloves reserved from chicken and asparagus bake, lemon juice and salt in a large bowl. Add arugula, reserved chicken and tomatoes, parmesan and toasted bread. Toss until coated.


Calories 357, Protein 22 g, Carbohydrates 25 g, Fat 19 g, Fibre 2 g, Sodium 603 mg. Excellent source of folate

Mastering the basics: roast chicken

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