Looking for a dish that’s hearty enough for supper yet light enough to serve at a gathering? This Warm Chicken Salad with Sweet Potato, Spinach and Red Onion strikes the perfect balance. Slow-roasted chicken thighs are paired with golden sweet potato, fresh spinach and tangy feta, then finished with a mustard and sherry vinegar dressing for a meal that feels both comforting and fresh.
It makes an excellent choice if you’re planning a menu for friends — warm salads like this can easily be dressed up for entertaining and served as part of a spread of starters or a satisfying main course.
Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients
- 4 bone-in chicken thighs, skin on
- 2 medium sweet potatoes, roughly chopped
- 2 tbsp olive oil
- 100g baby spinach, rinsed
- ½ small red onion, thinly sliced
- 50g pine nuts, toasted
- 80g feta cheese, crumbled
- 1 tsp grain mustard
- 1 tbsp sherry vinegar
- 1 tsp agave syrup (or honey)
- 2 tbsp extra virgin olive oil (for dressing)
- Sea salt and black pepper, to taste
Method
- Roast the chicken
- Preheat oven to 190°C (fan 170°C).
- Season the chicken thighs generously with salt and pepper.
- Place in a roasting tray and cook uncovered for 20 minutes to allow the skin to brown.
- Cover loosely with foil and return to the oven for another 20–25 minutes until cooked through and tender.
- Roast the sweet potatoes
- While the chicken is roasting, toss the chopped sweet potatoes with olive oil, salt and pepper.
- Spread on a baking tray and roast uncovered for 30–35 minutes until golden at the edges and soft inside.
- Prepare the chicken
- Once cooked, remove the chicken from the oven and discard the skin.
- Roughly pull the meat from the bones into bite-sized pieces.
- Make the dressing
- Whisk together grain mustard, sherry vinegar, agave syrup and extra virgin olive oil until smooth.
- Taste and adjust the seasoning.
- Assemble the salad
- In a large bowl, layer the spinach leaves, shredded chicken, roasted sweet potato, sliced red onion, toasted pine nuts and crumbled feta.
- Drizzle over the dressing and gently toss to combine.
- Serve warm with crusty bread or enjoy as a light, satisfying main course.
FAQs about Warm Chicken Salad
What to put in a warm chicken salad?
A warm chicken salad usually combines freshly cooked chicken with hearty ingredients that balance both flavour and texture. In this version, slow-roasted chicken thighs are shredded and tossed with roasted sweet potato, baby spinach, toasted pine nuts, red onion and crumbled feta. A tangy grain mustard, sherry vinegar and agave dressing ties everything together.
Can chicken salad be eaten warm?
Yes — in fact, a warm chicken salad is a great way to enjoy a more comforting take on the classic cold dish. Warm chicken pairs beautifully with leafy greens and roasted vegetables, creating a meal that feels satisfying yet still light.
Should chicken be warm in a salad?
Chicken doesn’t have to be warm in a salad, but using warm, freshly cooked meat can add extra flavour and succulence. Warm chicken also helps to slightly wilt spinach or other soft greens, giving the salad a more layered texture.
What are the 4 ingredients in chicken salad?
A traditional chicken salad is often built around four basics: chicken, mayonnaise, celery and onion. This recipe is a more modern, wholesome twist — swapping mayonnaise for a mustard and vinegar dressing, and adding sweet potato, spinach, feta and pine nuts for colour, nutrition and flavour.