Warm Chicken and Roasted Potato Salad
What's for dinner? This Warm Chicken and Roasted Potato Salad is fresh, healthy and loaded with delicious seasonal flavor!
Servings: 4
Calories: 273kcal
Ingredients
- 1 pound small potatoes halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 ounces bib or red lettuce see note above in post
- 24 medium grape or cherry tomatoes
- 1 large avocados use two if small
- 2 medium navel oranges peeled and sliced thinly
- ½ medium red onion thinly sliced
- 1 recipe Restaurant Style Sauteed Chicken Breasts sliced in ¾-inch slices
- 1 recipe Orange Cilantro Vinaigrette
- roasted salted pistachios
Instructions
- For the potatoes, preheat the oven to 425˚F. Place potatoes on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper then toss to coat potatoes with oil, then arrange potatoes in an even layer. Roast for 15 minutes then redistribute with a metal spatula, gently scraping any potatoes that have stuck to the pan. Roast for another 10-15 minutes or until tender and golden brown. Remove from oven and keep warm while preparing the salad.
- To prepare the salad, arrange lettuce in a bowl or on a dinner plate. Arrange chicken, oranges, avocado, potatoes and red onion around the chicken.
- Drizzle with the Orange Cilantro Vinaigrette and scatter the roasted, salted pistachios over the top.
Notes
See Café Tips above in post for additional instructions and information.
Nutritional information does not include dressing or chicken. See those separate posts for that information.
Nutrition
Calories: 273kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 619mg | Potassium: 1150mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3930IU | Vitamin C: 85.1mg | Calcium: 99mg | Iron: 5.2mg
