chicken | soups salads
Roasted Chicken and Potato Salad with Summer Vegetables and Feta Cheese
Prep Time: 40 minutes Cooking Time: 25 minutes 4-6 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Granny’s chicken breasts |
| 4 cups (1 L) | fingerling potatoes, cubed |
| 2 cups (500 ml) | baby spinach (or arugula) |
| 1 cup (250 ml) | zucchini, thinly sliced |
| 1/2 cup (125 ml) | radishes, thinly sliced |
| 150 g | feta cheese |
Homemade dressing
| Quantity | Ingredient |
|---|---|
| 1 clove | garlic, finely chopped |
| 1/4 cup (60 ml) | mint, finely chopped |
| 2 tbsp. (30 ml) | extra virgin olive oil |
| 2 tsp. (10 ml) | mustard of your choice |
| 2 tsp. (10 ml) | balsamic vinegar |
| 1 tsp. (5 ml) | sambal oelek (or hot sauce of your choice) |
| 1 tsp. (5 ml) | maple syrup |
| Salt and pepper |
Directions
- Preheat oven to 350°F (180°C).
- Toss potato cubes with oil, salt, and pepper on a parchment-lined baking sheet. Place chicken on top. Bake for 25 minutes or until chicken is cooked through, flipping halfway.
- Meanwhile, prepare dressing by combining all the ingredients and set aside.
- In a large salad bowl, combine roasted potatoes, spinach, zucchini, and radishes. Add dressing and toss to coat.
- Slice chicken and arrange over salad. Crumble feta cheese on top.
- Serve and enjoy!
