Heritage Breed Chicken Salad with Roasted Vegetables and Dijon Vinaigrette

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A nutrient-packed salad featuring roasted root vegetables and tender heritage breed chicken, dressed with a tangy Dijon vinaigrette. This Mediterranean-inspired curry recipe, ready in about 45 minutes, pairs heritage breed chicken breast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 10 oz total) heritage breed chicken breast
• 2 medium, peeled and cut into 1/2-inch pieces carrots
• 2 medium, peeled and cut into 1/2-inch pieces parsnips
• 3 tbsp, divided olive oil
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 4 cups mixed salad greens
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1 clove minced garlic
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and chopped medium carrots and 2 peeled and chopped medium parsnips with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While vegetables roast, rub 2 heritage breed chicken breasts (about 10 oz total) with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Heat a grill pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
3. Step 3: Let chicken rest for 5 minutes, then slice into thin strips.
4. Step 4: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 tsp honey, 1 minced garlic clove, 1 tbsp lemon juice, and remaining 1 tbsp olive oil with a pinch of salt and pepper to make the vinaigrette.
5. Step 5: In a large bowl, combine 4 cups mixed salad greens, roasted vegetables, and sliced chicken. Drizzle with the Dijon vinaigrette and toss gently to combine before serving.