Herb-Roasted Chicken Rocket Salad


This vibrant and hearty Rocket Salad is a perfect balance of flavors and textures, combining the peppery bite of rocket leaves with the juicy sweetness of cherry tomatoes, the crunch of golden croutons, the savory taste of herb-roasted chicken, and the sharpness of shaved Parmesan cheese. Presented in a sleek black dish and accompanied by wooden utensils, this salad is not only a feast for the palate but also a delight for the eyes. Two tiny sauce cups filled with creamy mayonnaise and extra croutons complete this elegant and satisfying dish.

Herb-Roasted Chicken Rocket Salad 1


Cups of fresh rocket leaves
Cup of cherry tomatoes, halved
Cup of homemade or store-bought croutons
Cup of shaved Parmesan cheese
Boneless, skinless chicken breasts
Tablespoons of olive oil
Teaspoon of dried thyme
Teaspoon of dried rosemary
Teaspoon of garlic powder
Salt and black pepper to taste
Tablespoons of extra virgin olive oil
Tablespoon of balsamic vinegar
Teaspoon of Dijon mustard
Cup of mayonnaise
Tablespoon of lemon juice
Teaspoon of chopped fresh parsley


1. Prepare the Herb Roasted Chicken:

  • Preheat the oven to 375°F (190°C).
  • In a small bowl, mix the olive oil, dried thyme, dried rosemary, garlic powder, salt, and black pepper.
  • Rub the mixture evenly over the chicken breasts.
  • Place the chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  • Let the chicken rest for 10 minutes, then slice into thin strips.

2. Prepare the Dressing:

  • In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until well combined.

3. Assemble the Salad:

  • In a large salad bowl, combine the rocket leaves, cherry tomatoes, and croutons.
  • Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  • Top the salad with the sliced herb-roasted chicken and shaved Parmesan cheese.

4. Prepare the Mayonnaise Dip:

  • In a small bowl, mix the mayonnaise, lemon juice, and chopped parsley until smooth.
  • Transfer the mayonnaise dip to one of the tiny sauce cups.

5. Serve:

  • Place the assembled salad in a black dish.
  • Arrange the wooden utensils alongside the dish for a rustic presentation.
  • Place the two tiny sauce cups—one filled with the mayonnaise dip and the other with extra croutons—beside the salad.
Herb-Roasted Chicken Rocket Salad 2

Serving Options

This Rocket Salad with Tomato, Croutons, Herb Roasted Chicken, and Parmesan Cheese is perfect as a standalone meal for lunch or dinner. It can also be served as a hearty appetizer or side dish for a larger meal. For an extra touch, you can garnish the salad with fresh basil or a sprinkle of toasted pine nuts.

Additional Tips

  • Croutons: For the best texture, use homemade croutons made from a day-old baguette. Simply cut the bread into cubes, toss with olive oil, salt, and pepper, and bake at 350°F (175°C) until golden and crispy.
  • Parmesan Cheese: Use a vegetable peeler to shave thin strips of Parmesan cheese for a more elegant presentation.