Warm chicken vegetable salad is an easy answer to evenings when you want something filling but not heavy. Piling just-cooked chicken and vegetables on top of fresh greens creates a nice contrast of temperature and texture — crisp cold leaves underneath, warm, tender bites on top.

The dish strikes a good balance of protein, fiber, and healthy fat on one plate: the chicken brings enough protein to make this feel like a real dinner rather than a light side, the vegetables add fiber and vitamins, and the olive oil contributes unsaturated fat along with most of the dressing’s flavor.

The vegetable lineup here is easy to swap based on what’s in the fridge — cauliflower or green beans work in place of broccoli, and eggplant or carrots can stand in for the zucchini. The main thing is not to overcook the vegetables; they should stay slightly crisp rather than turning mushy.

The whole salad comes together quickly, about 20-25 minutes including prep, and doesn’t need the oven — everything happens in one skillet, which also keeps cleanup simple. It works equally well as a stand-alone dinner or as the base for next day’s lunch if you double the batch.