Description
This warm chicken and baby potato salad combines tender chicken, creamy baby potatoes, and vibrant greens in each delightful bite, perfect for a cozy meal.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 lb baby potatoes
- 1 cup cherry tomatoes (halved)
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 5 tbsp olive oil (2 tbsp + 3 tbsp for cooking)
- 1 tbsp fresh lemon juice or white vinegar
- ½ tsp Dijon mustard
- Salt and black pepper (to taste)
Instructions
- Cook the potatoes by placing baby potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain and let cool slightly.
- Season the chicken by patting the breasts dry and seasoning generously with salt and black pepper.
- Heat 2 tbsp of olive oil in a skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden and fully cooked. Use a thermometer to ensure the internal temperature reaches 165°F.
- Remove chicken from the pan, let it rest for 5 minutes, then slice into strips.
- In a small bowl, whisk together 3 tbsp of olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, gently toss warm potatoes with salad greens and cherry tomatoes.
- Top with sliced chicken and drizzle with dressing. Serve warm or at room temperature.
Notes
For best flavor, season the chicken well and let it rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg