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Roasted Shallot Chicken Salad


If you know me in real life or through my recipes here, I’m pretty consistent in my love for roasted vegetables, and alliums are some of my favorite things to roast. No shallots on hand? Swap them for red onion or even leeks.


Prepare the Roasted Shallot Chicken Salad


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking dish or quarter-size sheet tray with Gefen Parchment Paper.


Toss shallots lightly with olive oil and one and 1/2 tablespoons balsamic vinegar and arrange cut side down on the tray. Roast until bottoms are deep brown and the shallots are jammy, about 25 minutes.


Cut chicken into cubes and toss with remaining one tablespoon balsamic vinegar and soy sauce. Sauté in a lightly oiled frying pan or grill pan until fully cooked and beginning to brown, about five minutes.

Prepare the Honey-Garlic Vinaigrette


Combine all dressing ingredients.

Assemble the Salad


Arrange lettuce in a bowl and toss with three-quarters of the dressing.


Top with red cabbage, radishes, pecans, shallots, and chicken and add remaining dressing. Lightly toss to combine.


This is great cold or served next day.


Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger