We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. From launching her own YouTube cooking show to competing on BBC America’s Chef Race and filming her own series for Malaysian TV, Caroline brings a world of culinary expertise to this delicious recipe!
A nourishing, flavor-packed salad that’s just as perfect for a weeknight dinner as it is for your next weekend lunch al fresco.
There’s something deeply satisfying about a salad that eats like a meal — one with warm, caramelized vegetables, juicy grilled chicken, and a tangy dressing that ties everything together. This chicken and roasted vegetable salad is a celebration of color and texture, starring earthy sweet potatoes, tender zucchini, charred peppers, and mellow red onion, all roasted to golden perfection.
Tossed with greens and finished with a simple lemon-dijon vinaigrette, it’s the kind of dish that leaves you feeling full but fresh — and perfect for leftovers the next day.
Ingredients
For the roasted vegetables:
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1 medium sweet potato, peeled and cut into ½-inch cubes
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1 zucchini, sliced into thick half-moons
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 small red onion, cut into wedges
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2 tbsp olive oil
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Salt & freshly ground black pepper
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1 tsp thyme
For the fresh lemon vinaigrette
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Juice of 2 lemons (approximately 1/3 cup)
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1 tsp Dijon mustard
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1 clove garlic finely crushed
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1 tsp honey or maple syrup (optional if you don’t like bitter dressings)
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3 tbsp olive oil
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Salt & pepper to taste
Method:
1. Roast the vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the sweet potato cubes with the olive oil, thyme and salt / pepper. Add to the preheated oven first. After 10 minutes take out and add all the other chopped vegetables with a dash more olive oil. Spread out and back into the oven for another 20 - 25 minutes, until caramelized. Check on them once and give a stir for a more even cook.
2. Prepare and cook the chicken
While the vegetables are roasting, cook your Pasture Project chicken breast, leave to rest and slice, add to your meal prep containers.
3. Serve
With some optional green salad leaves, the roasted vegetables and chicken on top and a dash of the lemon vinaigrette.
