I remember the first time I made this shredded chicken plate with roasted veggies salad. It was a total weeknight scramble! I had promised my family a healthy dinner, but hadn’t planned a thing. I stared into the fridge, saw some leftover chicken, a bag of carrots that were starting to look a little sad, and a lone zucchini. That’s when the idea for a shredded chicken plate with roasted veggies salad sparked!

It definitely wasn’t pretty the first time around – the veggies were unevenly cooked, the chicken was a bit dry, and the dressing was…well, let’s just say it needed some work. But even with all those hiccups, my family devoured it! That’s when I knew I was onto something good. I tweaked and perfected the recipe over time, and now it’s one of our go-to dinners. The beauty of this shredded chicken plate with roasted veggies salad is that it’s so versatile. You can use whatever veggies you have on hand, and the flavors are always fantastic.

This shredded chicken plate with roasted veggies salad has become a real lifesaver in our busy household. Between school, sports, and everything else, finding time to cook a healthy meal can feel impossible. But this recipe is quick, easy, and packed with nutrients. It’s also a great way to use up leftover chicken, which is always a plus. Plus, my kids actually ask for it, which is a minor miracle in itself! I honestly never thought they’d be so enthusiastic about veggies, but the roasting brings out their natural sweetness, and the shredded chicken adds a nice protein boost. I really can’t imagine our dinner table without it now.

I perfected this shredded chicken plate with roasted veggies salad over several years, making small adjustments here and there. It has been a long journey with this recipe. There were so many things that I was struggling with, but I finally perfected this recipe. From my personal experience, roasting chicken to perfection is very important for the perfect shredded chicken plate with roasted veggies salad.

Trust me, once you try this shredded chicken plate with roasted veggies salad, you’ll see why it’s become a family favorite. It’s a healthy, delicious, and easy meal that’s perfect for any night of the week. Let’s get started!

Ingredients

1.5 lbs boneless, skinless chicken breasts, cooked and shredded (I usually bake mine, but rotisserie chicken works great too for the shredded chicken plate with roasted veggies salad!)
1 large sweet potato, peeled and diced (about 1.5 cups) (For my shredded chicken plate with roasted veggies salad, I always use sweet potatoes for their sweetness and nutrients!)
1 red bell pepper, cored and chopped
1 zucchini, chopped
1 red onion, cut into wedges
2 cups broccoli florets
2 tablespoons olive oil (Here’s a shredded chicken plate with roasted veggies salad trick I learned from my mom: use good quality olive oil. It really makes a difference in the flavor!)
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional toppings: Feta cheese, chopped parsley, toasted almonds

When making shredded chicken plate with roasted veggies salad, you can find good quality chicken breasts at almost any grocery store. I prefer to buy organic when possible, but it’s not essential. My shredded chicken salad bowl tip is to look for chicken breasts that are plump and pink, not pale or gray. This shows that they are fresh. When it comes to sweet potatoes, smaller to medium-sized ones are usually less starchy and cook more evenly.

Here’s a cost-saving tip for shredded chicken plate with roasted veggies salad ingredients: buy your veggies in season! They’ll be cheaper and taste better. And don’t be afraid to use frozen broccoli – it’s just as nutritious as fresh and a great time-saver.

Storage tips for leftover shredded chicken plate with roasted veggies salad ingredients? Keep your veggies in the crisper drawer of your fridge, and they’ll last longer. Store your cooked chicken in an airtight container in the fridge for up to 3-4 days.

How to Make – Step-by-Step

Preparing Shredded Chicken and Roasted Vegetables

Preheat your oven to 400°F (200°C). While it’s heating up, let’s get those veggies prepped. Chop all the vegetables like sweet potatoes, bell peppers, zucchini, red onion, and broccoli florets. Don’t worry if your sweet potato pieces aren’t perfectly uniform, they’ll still taste great!
Toss the vegetables with olive oil, garlic powder, oregano, red pepper flakes (if using), salt, and pepper. Make sure everything is evenly coated. This is key to getting those veggies nicely roasted and flavorful. I learned the hard way with shredded chicken plate with roasted veggies salad that skimping on the oil results in dry, sad veggies.
Spread the vegetables in a single layer on a large baking sheet. If you overcrowd the pan, the veggies will steam instead of roast. This is the most common mistake that I made when I first started making this shredded chicken plate with roasted veggies salad.
Roast for 20-25 minutes, or until the vegetables are tender and slightly browned. In my kitchen, shredded chicken plate with roasted veggies salad usually takes about 22 minutes. I like to give the pan a shake halfway through to ensure even cooking. Your shredded chicken plate with roasted veggies salad should smell like a mix of roasted sweetness and savory spices.
While the vegetables are roasting, prepare the dressing. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasonings as needed. I usually add a little extra lemon juice for a brighter flavor in my healthy chicken plate recipe.
Once the vegetables are roasted, let them cool slightly. While the shredded chicken plate with roasted veggies salad is cooking, I check my emails. While the vegetables are cooling, shred your cooked chicken.
In a large bowl, combine the roasted vegetables and shredded chicken. Pour the dressing over the top and toss gently to coat.
Serve immediately, or chill for later. The grilled chicken veggie bowl can be served hot or cold.

Add your toppings, like feta cheese, chopped parsley, and toasted almonds before serving.

A little personal cooking tip for the shredded chicken plate with roasted veggies salad – I learned from my past is: Always roast more vegetables than you think you’ll need. Roasted veggies are great on their own, tossed into salads, or added to other dishes.

Serving Suggestions

My family goes crazy when I serve the shredded chicken plate with roasted veggies salad with a side of quinoa or couscous. The grains soak up the delicious dressing and add a bit of extra heartiness to the meal. It’s a great way to round out the flavors of the chicken and vegetable bowl. Couscous, with its light and fluffy texture, provides a delightful contrast to the roasted vegetables. Similarly, quinoa, a complete protein, not only adds a nutritional boost but also introduces a subtle nutty flavor that complements the overall taste profile of the dish.

This shredded chicken plate with roasted veggies salad is perfect for a quick weeknight dinner, a potluck, or even a healthy lunch. It’s also great for meal prepping – just make a big batch on Sunday and enjoy it throughout the week. My friends always ask for this shredded chicken plate with roasted veggies salad recipe when I bring it to gatherings! It’s such a crowd-pleaser.

For presentation, I like to arrange the shredded chicken plate with roasted veggies salad on a large platter and garnish it with a sprinkle of fresh parsley and a drizzle of extra olive oil. A little bit of visual appeal goes a long way!

If you have extra shredded chicken plate with roasted veggies salad, you can use it to make wraps, tacos, or even add it to a frittata. It’s also delicious cold, straight from the fridge!

For a seasonal variation, try adding butternut squash and cranberries in the fall, or asparagus and peas in the spring. The possibilities are endless!

My kids love our shredded chicken plate with roasted veggies salad when I add a dollop of Greek yogurt on top. It adds a creamy tang that complements the roasted vegetables perfectly.

You could also serve it with a side of crusty bread to soak up the delicious dressing. Or, for a lighter option, try pairing it with a simple green salad. To make the best roasted vegetable chicken salad, I always make sure to use high-quality ingredients.

For another easy and delicious meal idea, you might want to check out my Greek Salad with Meat. It’s another one of our family favorites! Or, if you’re in the mood for something with a bit of a kick, try my Spicy Garlic Chicken Stir Fry with Rice.

FAQs

Q: Can I use different vegetables in this shredded chicken plate with roasted veggies salad?

A: Absolutely! The beauty of this recipe is that it’s so versatile. Feel free to use whatever vegetables you have on hand or that are in season. Broccoli, cauliflower, Brussels sprouts, carrots, and bell peppers are all great options. Just keep in mind that some vegetables may take longer to roast than others, so you may need to adjust the cooking time accordingly. I made the mistake of adding hard vegetables that took longer to cook, so I had to cook it longer!

Q: Can I use rotisserie chicken instead of cooking my own?

A: Definitely! Rotisserie chicken is a great time-saver for making a shredded chicken plate with roasted veggies salad. Just shred the chicken and add it to the roasted vegetables. Make sure to remove the skin before shredding for a healthier option.

Q: How long does this shredded chicken plate with roasted veggies salad last in the fridge?

A: This shredded chicken plate with roasted veggies salad will last for up to 3-4 days in the fridge in an airtight container. It’s a great meal prep option!

Q: Can I freeze this shredded chicken plate with roasted veggies salad?

A: I don’t recommend freezing the shredded chicken plate with roasted veggies salad because the vegetables can become mushy when thawed. However, you can freeze the cooked chicken separately and add it to the roasted vegetables when you’re ready to serve.

Q: What can I add to make this shredded chicken plate with roasted veggies salad spicier?

A: If you want to add a little heat to your shredded chicken plate with roasted veggies salad, you can add a pinch of red pepper flakes to the vegetables before roasting, or add a dash of hot sauce to the dressing. You could also use a spicy mustard in the dressing.

Q: Can I make this shredded chicken plate with roasted veggies salad vegetarian?

A: Yes, absolutely! Simply omit the chicken and add a can of chickpeas or white beans for a protein boost. You could also add some crumbled feta cheese for extra flavor.

Q: What if my vegetables are burning before they are tender?

A: You know what I do when my shredded chicken plate with roasted veggies salad vegetables are browning too quickly? Lower the oven temperature to 375°F (190°C) and cover the baking sheet with foil. This will help to prevent the vegetables from burning while they finish cooking.

My Final Thoughts

This shredded chicken plate with roasted veggies salad recipe holds a special place in my heart because it’s a testament to how simple, wholesome ingredients can come together to create a truly delicious and satisfying meal. It’s also a reminder that even the most disastrous cooking experiments can lead to something amazing!

Pro Tip 1: Don’t be afraid to experiment with different herbs and spices. I love adding a pinch of smoked paprika for a smoky flavor, or a sprinkle of cumin for a warm, earthy note.
Pro Tip 2: If you’re short on time, use pre-cut vegetables. Many grocery stores sell pre-cut broccoli florets, sweet potato cubes, and other veggies that can save you a lot of prep time.
Pro Tip 3: For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.

Variations? My husband loves it with a sprinkle of goat cheese, while my daughter prefers it with a drizzle of honey. I tried using the salad with couscous and it was amazing! And my son loves it with a side of sweet potato fries. There are so many ways to enjoy this dish!

I hope you enjoy making this shredded chicken plate with roasted veggies salad as much as my family and I do. It’s a healthy, delicious, and easy meal that’s perfect for any occasion. Remember to have fun in the kitchen and don’t be afraid to experiment! I am sure this healthy chicken plate recipe will become your next favorite dinner.

So, go ahead and give this shredded chicken plate with roasted veggies salad a try. I promise, you won’t be disappointed! I truly hope you and your family love this grilled chicken veggie bowl! Check out Chicken Nutritional Information for more on chicken nutritional information and Mayo Clinic Roasted Vegetables for tips on roasting vegetables.

Shredded Chicken Plate with Roasted Veggies Salad

Print Recipe

Discover 5 incredible ways to enjoy shredded chicken salad! From classic to creative, find your new favorite.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: Mixing
Cuisine: American

Ingredients

Scale

2 cups shredded cooked chicken
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
Salt and pepper to taste

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Instructions

In a bowl, combine the shredded chicken, mayonnaise, celery, red onion, and parsley.
Season with salt and pepper to taste.
Mix well until all ingredients are combined.
Serve as desired (sandwich, lettuce wrap, etc.).
Enjoy!

Notes

For a lighter version, use Greek yogurt instead of mayonnaise. Add grapes, cranberries, or nuts for extra flavor and texture.