Garlic Butter Chicken Salad

"Winner winner chicken salad for dinner! This bowl is full of GREEN GOODNESS topped with a garlic chicken breast (sectioned out from roasting a whole chicken – way more flavour!) and some rustic honey-mustard potatoes with grilled asparagus! Simple, light and tasty..."
-- @real.foodie

A Note from Feedfeed

Eating healthy has never been easier with this delicious Garlic Butter Chicken Salad. Tender and juicy chicken breast are coated in a rich garlic butter sauce and paired with perfectly seasoned honey mustard roasted potatoes and grilled asparagus, making it a quick meal during the week.

Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 2hrs
Serves or Makes: 4-6

Recipe Card

For the Chicken


  • 4 chicken breasts
  • 2 cloves minced garlic
  • 2 tablespoons softened salted butter
  • Sea salt, to taste
  • Black pepper, freshly cracked, to taste

To Make the Chicken


  • Step 1

    Preheat oven to 400ºF. Mix garlic into the butter. Carefully rub all over the chicken breasts, including under the skin. Sprinkle liberally with salt and pepper. Place in a roasting tin, raised off the base of the pan.

  • Step 2

    Roast for 30 minutes until starting to brown all over. Baste with juices and reduce heat to 375ºF and continue to cook until done and juices run clear, generally 20 minutes per pound plus 15 minutes. For the best results check with a thermometer. Let cooked chicken rest for 20-30 minutes.

  • Step 3

    Carefully remove the breasts when ready to serve. Reserve the rest of the meat for other meals and stock making.

For the Potatoes


  • 2 pounds baby potatoes, halved
  • 3 teaspoons whole grain mustard
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • Sea salt, to taste
  • Black pepper, freshly cracked, to taste
  • 8 spears asparagus, trimmed and quartered
  • Mixed greens, for serving

To Make the Potatoes

  • Step 1

    Preheat oven to 400ºF. Place potatoes on a sheet pan. Drizzle liberally with olive oil and sprinkle with salt and pepper. Toss to coat.

  • Step 2

    Roast in the same oven as the chicken for 30 minutes until golden on the outside. Toss a couple times throughout for even cooking.

  • Step 3

    Meanwhile, mix mustard, honey, balsamic vinegar, salt and pepper in a bowl. Set aside.

  • Step 4

    Pour dressing over cooked potatoes. Shake tin to coat. Place a few fine asparagus spears over the top and pop back in the oven for 10-15 minutes.

  • Step 5

    Serve the potatoes together with the chicken and a side of mixed greens.