Warm Chicken And Roasted Potato Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
• STEP 3.While the potatoes are roasting, season the chicken breasts with salt, pepper, garlic powder, and dried herbs. Grill the chicken over medium-high heat for 6-8 minutes per side, or until cooked through.
• STEP 4.Remove the chicken from the grill and let it rest for a few minutes. Slice it into thin strips.
• STEP 5.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 6.In a large salad bowl, combine the roasted potatoes, sliced chicken, mixed greens, cherry tomatoes, and feta cheese. Drizzle the vinaigrette over the salad and toss to coat.
• STEP 7.Serve the warm chicken and roasted potato salad immediately and enjoy!

Cooking Tips

• Make sure to slice the chicken against the grain for maximum tenderness.
• Feel free to customize the salad by adding your favorite vegetables or toppings.
• If you don't have a grill, you can also cook the chicken in a skillet on the stovetop.
• To make the salad ahead of time, prepare all the components separately and assemble just before serving.

Storage and Serving

• This salad is best served immediately while the chicken and potatoes are still warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the salad in a skillet over medium heat until heated through.
• Serve the salad as a main course or as a side dish with grilled meats or seafood.