Walnut-Crusted Chicken and Roasted Vegetable Salad | www.floatingkitchen.net

Walnut-Crusted Chicken and Roasted Vegetable Salad

Can it be Friday now? Because I’m ready for it to be Friday.

This has pretty much been the longest week ever in the history of weeks. I’m still deep in post-Holiday recovery mode, feverishly trying to untangle the mess that I made of sleep, food, work, exercise and – real talk alert – my bank account. It’s a struggle.

Is anybody else feeling this way? Or is it just me?

Thankfully, it’s Thursday. And even better: it’s 30 Minute Thursday.

Walnut-Crusted Chicken and Roasted Vegetable Salad | www.floatingkitchen.net
Since I know a lot of people (including myself) are trying to be more mindful about eating healthy these days, I decided to whip up a BIG, satisfying salad for this months installment of 30 Minute Thursday. No wimpy salads here! This Walnut-Crusted Chicken and Roasted Vegetable Salad is FULLY loaded (crunchy! salty! sweet! savory!) and can totally be eaten as a stand alone meal. It’s one irresistible bowl of goodness.

Because it’s winter and I’m craving warmer foods, I like to pile the chicken and roasted vegetables on top of my salad greens almost as soon as they come of the oven. But if that’s not your jam (I know some people don’t like mixing warm items in their salads), you can let them cool completely first. No big deal.

I buy chicken tenders (also sometimes labeled chicken strips) because they are already cut to size and cook up faster than full-sized chicken breasts. If you can’t find chicken tenders in your grocery store, you can buy chicken breasts and trim them yourself at home.

And make sure to check out the links below to see what my blogging friends are making for #30MinuteThursday this month!



Walnut-Crusted Chicken and Roasted Vegetable Salad

Yield: Serves 4

Walnut-Crusted Chicken and Roasted Vegetable Salad


  • For the Chicken
  • 1 cup walnuts
  • 1/2 cup panko bread crumbs
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon lemon zest
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1.25 lbs boneless, skinless chicken tenders/strips

  • For the Salad
  • 2 cups brussels sprouts, trimmed and halved
  • 2 cups fingerling potatoes, cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 tsp. fresh squeezed lemon juice
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 8 cups mixed greens
  • 1 apple, cored and chopped
  • 1/4 cup walnuts, roughly chopped

  • For the Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tsp. maple syrup
  • 1/4 tsp. salt


  1. Pre-heat your oven to 400 degrees.
  2. Prepare the chicken. In the bowl of your food processor with the blade attachment, pulse together the walnuts, bread crumbs, thyme leaves, lemon zest, salt and black pepper until the mixture resembles course sand. Transfer this mixture to a zip-closure bag. Add the chicken, seal the bag and shake until the chicken is well coated, separating the chicken pieces if they get stuck together. Lay the coated chicken out into a single layer in a 9 X 13 baking dish sprayed with non-stick cooking spray. Set aside.
  3. Prepare the vegetables. In a large bowl, toss together the brussels sprouts, potatoes, olive oil, lemon juice salt and pepper until the vegetables are well coated. Spread the vegetables out onto a large rimmed baking sheet.
  4. Transfer the coated chicken and prepared vegetables to your pre-heated oven to bake. Cook the chicken for approximately 15 minutes, until the juices run clear and the internal temperature measures 165 degrees Fahrenheit. Cook the vegetables for approximately 20 minutes, until the potatoes are easily pierced with a small knife and the brussels sprouts are blackened in a few spots. Once cooked, remove from the oven and set aside.
  5. Meanwhile, make the salad dressing. In a small bowl whisk together all of the ingredients for the dressing. Set aside.
  6. Assemble the salads. Toss the mixed greens with the dressing, using an amount of dressing that suits your taste preferences. Divide the dressed greens between four bowls. Top with the cooked chicken, prepared vegetables, chopped apple and walnuts, dividing the ingredients evenly between the four bowls. Serve immediately.

Teriyaki Chicken Stir-fry from Bake.Eat.Repeat.

30-Minute Three Bean Chipotle Quinoa Chili from Flavor the Moments

Cashew Chicken Lettuce Wraps with Orange-Ginger Sauce from Kristine’s Kitchen

Skinny Beef and Broccoli from Life Made Sweeter

30 Minute Chicken Stew from The Recipe Rebel

BBQ Chicken Quesadilla from Pumpkin ‘N Spice

30 Minute Pineapple Shrimp Fried Rice from Savory Nothings

30 Minute Black Bean Soup with Pico De Gallo from She Likes Food

30-Minute Chicken Basil Pesto Pasta Skillet from Whole and Heavenly Oven

63 comments on “Walnut-Crusted Chicken and Roasted Vegetable Salad”

  1. Pingback: 30-Minute Three Bean Chipotle Quinoa Chili - Flavor the Moments

  2. Pingback: 30 Minute Pineapple Shrimp Fried Rice

  3. Big salads are the best, especially after all the holiday food! I love all the roasted veggies in there, and the walnut crusted chicken sounds absolutely perfect!

  4. I wish it was Friday too, but luckily, it’s 30 minute Thursday! This salad looks gorgeous, Liz! Those roasted veggies and chicken make the best combo. Delish!

  5. Pingback: 30-Minute Chicken Basil Pesto Pasta Skillet - Whole and Heavenly Oven

  6. YUM! This is exactly what my New Year’s resolution needs, a nice large healthy bowl of this 🙂


  7. Heck yes I’m ready for Friday AND for multiple bowls of this gorgeous salad in the meantime! 😉 Holy moly, girl! I’m drooling overe here! Love that nut-crusted chicken!

  8. Liz, I feel you sister. . this week has been crazy just getting myself and the kids back into a routine. . but I’m kicking it with smoothies so I feel good. Dude, this salad is beyond gorgeous! love love love the brussels sprouts!!

  9. Seriously, where is the weekend? I think the first week back to work after the long break is always the hardest. This bowl of goodness makes me want to reach through the screen with my fork. I love the lemon thyme seasoning on the chicken fingers. So good!

    • Yeah I think this is the worst week for everyone. It’s so tough to get back into the routine! Glad you love the salad.

  10. This salad is SO gorgeous, Liz! It’s meals like this that make me excited about healthy eating.

    And I feel the exact same way this week… so ready for Friday!!!

  11. I am such a fan of big loaded salads! A garden salad just doesn’t do it for me! I love that you packed so many delicious things into one meal! Thank goodness for 30 minute Thursday!

  12. Pingback: 30 Minute Skillet Chicken Stew: easy weeknight meal!

  13. I’m still in post-holiday recovery mode, too, but this salad would help me get through it! This is the way I love to eat and this salad looks delicious!

    • Yeah, I could eat like this every single day. Just give me a big bowl with everything in it and I’m happy! 🙂

  14. This salad is stunning! I love big healthy bowls of food 🙂 Lots to dig into!

  15. I’m loving looking at all the 30 minute meal recipes. What a great idea to start a weekly roundup. This salad looks gorgeous and sounds even better. I love maple flavored salad dressings. YUM!

  16. Haha, it can be so hard to get back into the swing of things after the holidays! It’s easy to stay with it after Thanksgiving and Christmas but I guess once New Years hits it is over for sure! I’m all about the salads and this one looks so hearty and delicious 🙂

  17. This is definitely my kind of salad!! I love how much stuff you have in here!!

  18. Pingback: 30 Minute Black Bean Soup with Pico De Gallo - She Likes Food

  19. This salad looks amazing, I love main dish salads with lots of stuff. Especially this time of year after the sugar overload in December! Can’t wait to try it!

    • Oh man, sugar overload is an understatement. I ate WAY too many cookies this year. Thanks goodness for big salads. 🙂

  20. I am so ready for Friday tomorrow, this has been one long week! Thank goodness for 30 minute meals and big non-wimpy salads! I love how many goodies you loaded on it! It looks amazing and perfect for getting back on track after the holidays! I

  21. The longest week ever in the history of weeks…YES. No clue how I’m gonna get through tomorrow at work. My day would be tons better with this amazing salad in my life!

  22. OMG, Liz! This salad, totally my thing! YUM!

  23. Hurray, it’s Friday! And this gorgeous salad is perfect for Sunday brunch!

  24. This is my kinda salad… so hearty and delish, but still packed full of good-for-you things!! Love this!!

  25. I love walnut anything, this is going on the short list of things to make – and I don’t mind a wilty green at all 😀

    Happy Friday!

  26. This is my kind of salad! That walnut crusted chicken looks amazing and the roasted veggies make this totally perfect for winter.

  27. I’m a huge fan of mixing warm items in my salad so this has my name written all over it! Thanks for the walnut crusted chicken – that sounds so good and I’ve never had it. Enjoy your weekend, my friend!

  28. I’m definitely feeling the post holiday madness… and I’m hoping for a late christmas miracle in the form of a large monetary donation into my bank account. 😉 I think I’ll be waiting forever for that. Anywho, this salad is totally my jam! Loaded with nom nomz and straight up delicious! The crusted chicken and warm roasted veggies sounds perfect! Adding this to my salad rotation stat! Pinned! Cheers, sweets!

  29. Now this is a salad I can get down with!!!

  30. This looks like such a wonderfully satisfying salad! Potatoes and brussels and chicken?! Yes please.

  31. Yeah. I’m having phsd (post holiday stress disorder) right now. For it not feeling too much like the holidays for a while, it really took a lot out of me (and yes, my bank account too!) the salad is so hearty and definitely something I should be chowing down on this week!

  32. Pingback: 23 Healthy 30 Minute Real Food Dinners - Kristine's Kitchen

  33. Pingback: 30 Minute Thursday: BBQ Chicken Quesadilla - Pumpkin 'N Spice

  34. Loved this salad!! So many wonderful flavors and textures. And the walnut crusted chicken was amazing! Even my two year old ate his salad right up. Thank you!

  35. I love chicken. Thanks for the recipe.

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