Recipe Overview
Rolled Chicken Breast Salad is a substantial, elegant salad built with the logic of a plated entrée. The chicken is filled with mushrooms, roasted peppers, Gruyère, shallot, and parsley, then roasted, sliced, and laid over baby greens. The balsamic glaze brings brightness and contrast, making the dish feel both polished and deeply satisfying.
Flavor & Structure
The salad layers savory roasted chicken, earthy mushroom filling, sweet peppers, melted Gruyère, and fresh greens. The balsamic glaze sharpens the richness and helps the whole composition feel balanced and lively.
Best Use
Serve as a signature lunch salad, a light dinner, or a composed salad course for events and catering. It has strong plate presence and works beautifully when you want protein and refinement together.
Ingredients
- 340 g chicken breast, butterflied and pounded thin
- 27 g extra-virgin olive oil, divided
- 57 g mixed roasted bell peppers, chopped
- 70 g small button mushrooms, chopped
- 30 g shallot, finely diced
- 30 g Italian parsley, chopped
- 57 g Gruyère cheese, grated
- Sea salt and freshly ground black pepper, to taste
- 57 g baby mixed greens
- 40 g balsamic glaze
Preparation
- Heat the oven to 375°F (190°C) and line a sheet pan.
- In a skillet, warm 1 tablespoon of olive oil. Sauté the mushrooms and shallot with a pinch of salt until the moisture cooks off. Let cool, then fold in the roasted peppers, parsley, and Gruyère.
- Season the chicken with salt and pepper. Spread the filling evenly over the surface, leaving a small border. Roll tightly, secure with kitchen twine or toothpicks, and brush with the remaining olive oil.
- Roast for 18–22 minutes, until the thickest point reaches 165°F (74°C). Rest for 5 minutes, then slice into rounds.
- Toss the baby greens lightly with a few drops of olive oil and a pinch of salt. Plate the greens, arrange the chicken slices on top, and drizzle with balsamic glaze.
Ready for Your Menu Builder System
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Chef Notes
Let the roulade rest before slicing so the filling stays compact and the slices stay clean. This plate looks best when the greens are lightly dressed and the chicken is cut into neat, even rounds.
Service Suggestions
- Serve slightly warm over cool greens for the best contrast.
- Use the balsamic glaze lightly to accent, not mask, the filling.
- Excellent for lunch menus, catering platters, and composed entrée salads.
- Pairs well with crisp sparkling wine or a fresh light red.
| Calories | 420 kcal |
| Protein | 40 g |
| Carbohydrates | 12 g |
| Fat | 24 g |
| Fiber | 2 g |
| Cholesterol | 135 mg |
| Sodium | 780 mg |