This shredded chicken plate with roasted veggies salad has quickly become a family favorite. Even my picky eaters love it! The best part is that it’s so versatile. You can use whatever vegetables you have on hand, and it’s a great way to use up leftovers. It’s also perfect for a quick and healthy weeknight meal, or a potluck with friends. It’s just one of those reliable recipes that always delivers. I love how quick it is to prepare and how filling it is. My family absolutely loves when I make a shredded chicken plate with roasted veggies salad.

Speaking of picky eaters, my youngest used to turn his nose up at anything green. But somehow, roasting the vegetables makes them magically disappear off his plate. He claims it brings out the sweetness. Whatever works, right? And knowing that he’s getting a healthy dose of veggies makes me one happy mama. Creating a shredded chicken plate with roasted veggies salad is a great way to get him to eat those veggies.

One of the things I appreciate most about this shredded chicken plate with roasted veggies salad is how adaptable it is. Sometimes I add a sprinkle of feta cheese for a salty tang, other times a drizzle of balsamic glaze for a touch of sweetness. The possibilities are endless! Plus, it’s a relatively affordable meal to make, especially if you catch chicken on sale and roast a big batch. Roasting a whole chicken can provide leftovers for several meals, making it a budget-friendly option.

I will be honest though, sometimes I get intimidated trying new recipes, especially ones that look fancy or complicated. But this shredded chicken plate with roasted veggies salad is the opposite of intimidating. It’s so straightforward and simple, even a beginner cook can nail it. And trust me, the results are restaurant-worthy! I love how this shredded chicken plate with roasted veggies salad is something I can easily whip up.

There’s just something so satisfying about creating a meal from scratch, knowing exactly what ingredients are going into it. And when it’s a meal that your family devours with enthusiasm, well, that’s just the best feeling in the world. I am always experimenting to make the best shredded chicken plate with roasted veggies salad possible.

I can’t wait for you to try this – it’s become such a staple in our house! You will love how quick it is to make a shredded chicken plate with roasted veggies salad.

Ingredients

Here’s what you’ll need to whip up this delicious and easy shredded chicken plate with roasted veggies salad. Don’t worry if you don’t have everything on hand – feel free to substitute with what you have!

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2 cups cooked, shredded chicken: I usually use leftover roasted chicken, but you can also use rotisserie chicken or even canned chicken in a pinch.

1 red bell pepper, chopped: Adds a lovely sweetness and vibrant color. You could use any color bell pepper or a mix.
1 yellow bell pepper, chopped: Adds a lovely sweetness and vibrant color. You could use any color bell pepper or a mix.
1 zucchini, chopped: Adds a mild flavor and great texture.

1 red onion, chopped: Adds a bit of a bite and beautiful color. White or yellow onion works fine too.
1 cup broccoli florets: Adds a healthy dose of greens and a nice crunch.
2 carrots, peeled and chopped: Adds sweetness and a nice bit of color.

2 tablespoons olive oil: Essential for roasting the vegetables and adding flavor. I prefer extra virgin olive oil.
1 teaspoon dried Italian herbs: Adds a classic Italian flavor. You can use a mix of your favorite herbs.
½ teaspoon garlic powder: Adds a savory flavor. Fresh minced garlic would also be delicious!

Salt and pepper to taste: Adjust according to your preference. I like to use sea salt and freshly ground black pepper.
4 cups mixed greens: Provides a fresh and healthy base for the salad. I like a spring mix or baby spinach.
½ cup cherry tomatoes, halved: Adds a burst of juicy sweetness.

¼ cup crumbled feta cheese (optional): Adds a salty tang. My family loves feta, but you can use any cheese you like.
Your favorite salad dressing: Use your favorite, or make a simple vinaigrette. My favorite is balsamic vinaigrette.

A little tip I’ve learned over the years is that using high-quality olive oil makes a big difference in the flavor of the roasted vegetables. It’s an investment that pays off in deliciousness! I also sometimes add a pinch of red pepper flakes for a little heat. You can adjust the vegetables based on what’s in season or what your family enjoys. This shredded chicken plate with roasted veggies salad is also great with brussel sprouts. Consider adding mushrooms or asparagus for even more variety.

If you’re looking to save some time, you can often find pre-cut vegetables in the produce section. While they might be a bit more expensive, they can be a lifesaver on a busy weeknight. This makes getting a shredded chicken plate with roasted veggies salad on the table that much faster.

I also recommend using fresh herbs if you have them on hand. They add so much flavor! But dried herbs work just fine too, just use about half the amount. For a shredded chicken plate with roasted veggies salad I find that fresh herbs are not necessary.

Don’t be afraid to experiment with different combinations of vegetables and herbs to find your favorite flavor profile. The beauty of this shredded chicken plate with roasted veggies salad is that it’s endlessly customizable. Try adding different cheeses, nuts, or seeds to further enhance the flavor and texture.

When buying chicken, I always try to buy organic or free-range if possible. I find that the flavor is much better, and I feel better about feeding it to my family. This is the best way to make a great shredded chicken plate with roasted veggies salad.

Step-by-Step

Alright, let’s get cooking! Here’s how to make this super easy and delicious shredded chicken plate with roasted veggies salad. Don’t worry, I’ll walk you through it step by step.

Preparing Shredded Chicken Plate with Roasted Veggies Salad

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Preheat your oven to 400°F (200°C). This is the sweet spot for roasting vegetables – high enough to caramelize them, but not so high that they burn.
Prepare the vegetables: In a large bowl, combine the chopped bell peppers, zucchini, red onion, broccoli florets, and carrots. Drizzle with olive oil and toss to coat.
Season the vegetables: Sprinkle the Italian herbs, garlic powder, salt, and pepper over the vegetables. Toss again to ensure everything is evenly coated.

Roast the vegetables: Spread the vegetables in a single layer on a baking sheet. Bake for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. I usually set a timer for 10 minutes and then flip them. This helps them cook evenly. You’ll know they’re ready when they are soft and starting to brown. It is so important to properly roast the veggies when making a shredded chicken plate with roasted veggies salad.
Assemble the plates: While the vegetables are roasting, divide the mixed greens among plates. Top with the roasted vegetables, shredded chicken, and cherry tomatoes.
Dress and serve: Drizzle with your favorite salad dressing and sprinkle with feta cheese (if using). Serve immediately and enjoy!

One tip I learned the hard way is to not overcrowd the baking sheet. If the vegetables are too close together, they’ll steam instead of roast, and they won’t get that lovely caramelized flavor. Roasting is so important when making a shredded chicken plate with roasted veggies salad. Using two baking sheets can help ensure the vegetables have enough space.

Another thing I’ve found is that using a good quality baking sheet makes a big difference. I have a few that I swear by, and they help the vegetables cook evenly and prevent sticking. The right pan makes a huge difference when trying to create the best shredded chicken plate with roasted veggies salad. Consider using a silicone baking mat for easy cleanup.

If you want to add a little extra flavor to the chicken, you can toss it with a little bit of the same seasoning blend you used for the vegetables before adding it to the salad. This adds so much to this shredded chicken plate with roasted veggies salad. Marinating the chicken beforehand can also enhance its flavor.

Sometimes I like to add a squeeze of lemon juice to the vegetables after they come out of the oven. It adds a bright and fresh flavor that really complements the roasted vegetables and chicken. Adding acid is a good way to enhance the flavor of your shredded chicken plate with roasted veggies salad. A little vinegar can also achieve a similar effect.

Don’t be afraid to get creative with your salad dressing. I’ve used everything from balsamic vinaigrette to creamy ranch dressing, and they all taste great. The key is to use a dressing that you enjoy and that complements the flavors of the vegetables and chicken. Your favorite dressing will work great with this shredded chicken plate with roasted veggies salad.

You can also make the roasted vegetables ahead of time and store them in the refrigerator for up to 3 days. This is a great way to save time on busy weeknights. This makes the process of creating a shredded chicken plate with roasted veggies salad even faster.

And that’s it! You’ve made a delicious and healthy shredded chicken plate with roasted veggies salad. I hope you enjoy it as much as my family does!

Serving

Now that you’ve made this amazing shredded chicken plate with roasted veggies salad, let’s talk about how to serve it. Here are a few ideas that my family loves:

As a complete meal: This salad is hearty enough to be a complete meal on its own. Just serve it with a side of crusty bread or some whole-grain crackers.

As a side dish: This salad also makes a great side dish to grilled chicken, fish, or steak.
In a wrap: Wrap the salad in a whole-wheat tortilla for a quick and easy lunch.
As a salad bowl: Serve the salad over a bed of quinoa or brown rice for an even more filling meal.

When I’m serving this shredded chicken plate with roasted veggies salad for a potluck, I like to arrange the vegetables and chicken on a platter and serve the dressing on the side. This allows people to customize their own salads.

My kids love to add a sprinkle of shredded cheese to their salads. Cheddar, mozzarella, or Monterey Jack all work well. This is the best way to get kids to enjoy a shredded chicken plate with roasted veggies salad. Offer a variety of cheese options to cater to different tastes.

I also like to add a handful of toasted nuts or seeds to the salad for a little extra crunch and nutrition. Almonds, walnuts, or pumpkin seeds are all great choices. You can’t go wrong when creating this shredded chicken plate with roasted veggies salad. Consider toasting the nuts or seeds to bring out their flavor.

If you’re looking for a vegetarian option, you can easily substitute the chicken with grilled tofu or chickpeas. The most important part of a shredded chicken plate with roasted veggies salad is the roasted vegetables.

This salad is also great for meal prepping. You can make a big batch of the roasted vegetables and store them in the refrigerator for up to 3 days. Then, when you’re ready to eat, just add the chicken and dressing. The best thing about a shredded chicken plate with roasted veggies salad is how easy it is to prepare.

If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 2 days. Just be aware that the vegetables may become a little soggy over time. If you want to keep some veggies out to roast later, that will also help you to make a great shredded chicken plate with roasted veggies salad.

And finally, don’t forget to add a garnish! A sprinkle of fresh herbs, a drizzle of balsamic glaze, or a few drops of hot sauce can all take this salad to the next level. A perfect garnish is the finishing touch on a great shredded chicken plate with roasted veggies salad.

Frequently Asked Questions

Here are some frequently asked questions about this shredded chicken plate with roasted veggies salad:

Can I use frozen vegetables?
- While fresh vegetables are always best, you can use frozen vegetables in a pinch. Just be sure to thaw them completely and pat them dry before roasting. Otherwise, they will steam instead of roast. They should still be very tasty in your shredded chicken plate with roasted veggies salad.
Can I make this salad ahead of time?
- Yes, you can make the roasted vegetables ahead of time and store them in the refrigerator for up to 3 days. However, I recommend adding the chicken and dressing just before serving to prevent the salad from getting soggy. The crispiness makes a huge difference when enjoying a shredded chicken plate with roasted veggies salad.

Can I use a different type of dressing?
- Absolutely! This salad is delicious with a variety of dressings. Some of my favorites include balsamic vinaigrette, Italian dressing, ranch dressing, and honey mustard dressing. Use whatever dressing you enjoy! Each dressing will add a different flavor to the shredded chicken plate with roasted veggies salad.
Can I add other ingredients?
- Of course! This salad is very versatile and can be easily customized to your liking. Some other ingredients you might want to add include avocado, chickpeas, hard-boiled eggs, or croutons. You can add any vegetable to this shredded chicken plate with roasted veggies salad.
Is this salad healthy?
- Yes! This salad is packed with nutrients and is a great source of protein, fiber, and vitamins. However, be mindful of the amount of dressing you use, as some dressings can be high in calories and fat. As long as you are mindful, the shredded chicken plate with roasted veggies salad is an amazing healthy option.

Can I grill the vegetables instead of roasting them?
- Yes, grilling the vegetables is a great option, especially during the summer months. Just be sure to brush them with olive oil and season them with salt and pepper before grilling. Grilling will add a different flavor dimension to your shredded chicken plate with roasted veggies salad.

I have definitely had my share of cooking mishaps, like the time I forgot to set a timer and burned the vegetables to a crisp. But don’t let that discourage you! Even if you make a mistake, you can still salvage the dish. For example, if your vegetables are slightly overcooked, you can simply add a little bit of extra dressing to help moisten them up. Learning to cook a great shredded chicken plate with roasted veggies salad takes time. Cooking is all about experimenting and learning from your mistakes.

My mother-in-law is on a low-carb diet, so when she comes over, I often substitute the potatoes with cauliflower rice. It’s a simple swap that makes the salad more diet-friendly. This can work great with your shredded chicken plate with roasted veggies salad as well.

I also get asked all the time if this recipe works with canned chicken. And while I prefer the flavor of fresh or roasted chicken, canned chicken will definitely do in a pinch. Just be sure to drain it well before adding it to the salad. Canned chicken works great for a quick shredded chicken plate with roasted veggies salad.

Final Thoughts and Tips

This shredded chicken plate with roasted veggies salad has truly become a staple in our home for so many reasons. It’s healthy, delicious, and incredibly easy to make – even on the busiest of weeknights. Plus, it’s a fantastic way to use up leftover chicken and vegetables. But more than that, it’s a meal that brings our family together around the table, sharing stories and enjoying each other’s company.

Here are some of my personal tips for making this recipe the best it can be:

Don’t overcrowd the baking sheet: Give the vegetables space to roast properly, or they’ll steam.
Use high-quality olive oil: It makes a big difference in the flavor of the roasted vegetables.

Season generously: Don’t be afraid to season the vegetables and chicken well with salt, pepper, and your favorite herbs.

My son loves this shredded chicken plate with roasted veggies salad with a drizzle of honey mustard dressing, while my daughter prefers it with a simple vinaigrette. We often will make a side of it along with these BBQ Chicken Roasted Sweet Potato Bowls.

This shredded chicken plate with roasted veggies salad also makes for a great lunch! If you would prefer to make chicken in a creamy white wine sauce you could check out this Herb Roasted Chicken in Creamy White Wine Sauce.

Don’t be intimidated by the thought of roasting vegetables. It’s actually very easy, and the results are so worth it. Plus, you can use whatever vegetables you have on hand. For more information on chicken nutrition, you can visit the Nutrition Information for Chicken, Roasted.

This shredded chicken plate with roasted veggies salad is so easy, and I am confident anyone can make it! For healthy eating tips, check out the Mayo Clinic’s Guide to Healthy Eating.