Green Goddess Chicken Salad with Charred Potatoes and Balsamic Vinaigrette
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The second recipe using my Green Goddess Chicken thighs, and I’m obsessed with charred potatoes on my salad! Since I had the chicken already marinated, this dish came together in 15 minutes. For reference with the ingredients, I marinated 1 lb of chicken and ate this throughout the week making 2 portions of this recipe, as well as 2 portions of the Green Goddess Chicken with Meyer Lemon and Zucchini Farro.
Ingredients
Directions
If you haven't yet marinated the chicken, do so. Combine all ingredients in a mixing bowl, and let sit while you work on the other components.
Prep the veggies - chop the romaine, thinly slice the potatoes, cut the cucumbers, and chiffonade the basil.
Heat a large saute pan on medium high heat and add a tablespoon of oil. Add the thinly sliced potatoes and the chicken (on separate sides of the pan. Cook for 4-5 minutes on each side, or until the potatoes are golden brown and the chicken is cooked through. Add salt and pepper to the potatoes and give it a mix. Dice the chicken into bite sized pieces.
While the potatoes and chicken are cooking, make the dressing. Combine all ingredients in a mason jar or bowl and whisk to combine until emulsified.
Place the lettuce in a serving bowl. Top with the cucumbers, cooked potatoes, chopped chicken, basil, and a couple tablespoons of the dressing. Mix, then enjoy!