Roasted Potato and Chicken Salad

Discover the perfect harmony of flavors and textures in our Roasted Potato and Chicken Salad, a dish that elegantly combines the rustic charm of oven-roasted potatoes with the succulence of grilled chicken.

This salad is a delightful medley of contrasts – the warm, crispy-edged potatoes and tender, juicy chicken are beautifully complemented by the cool crispness of fresh greens and the tangy zip of a homemade vinaigrette. Topped with the richness of feta cheese and the crunch of toasted nuts, this salad is a symphony of tastes and textures. Ideal for a wholesome lunch or a light yet satisfying dinner, it’s a versatile dish that’s as nutritious as it is delicious.

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Ingredients:

• 4 medium potatoes, cut into bite-sized pieces
• 2 boneless, skinless chicken breasts
• 6 cups mixed salad greens (like arugula, spinach, and romaine)
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts or almonds, toasted
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Preparation Time: 45 minutes

Serves: 4

Instructions:

1. Roast the Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Toss the potato pieces with 2 tablespoons of olive oil, salt, and pepper.
   • Spread them on a baking sheet in a single layer.
   • Roast for 25-30 minutes, or until golden and crispy, turning halfway through.
2. Grill the Chicken:
   • Season the chicken breasts with salt and pepper.
   • Grill over medium heat for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
   • Let the chicken rest for a few minutes, then slice it.
3. Prepare the Vinaigrette:
   • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. Assemble the Salad:
   • In a large bowl, toss the salad greens with the vinaigrette.
   • Add the roasted potatoes and sliced chicken to the greens.
   • Sprinkle with crumbled feta cheese and toasted nuts.
5. Serve:
   • Divide the salad among plates.
   • Serve immediately, enjoying the blend of warm and cool elements.

This Roasted Potato and Chicken Salad is not just a dish; it’s an experience. The combination of hearty ingredients and a light, flavorful dressing makes it a perfect choice for those seeking a meal that’s both satisfying and refreshing. It’s a great way to enjoy a balanced, delicious meal any day of the week.

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