This is one of many recipes using my Green Goddess Chicken thighs, and I’ve recently been obsessed with adding charred potatoes on my salad!
Since I had the chicken already marinated, this dish came together in 15 minutes. For reference with the ingredients, I marinated 1 lb of chicken and ate this throughout the week making 2 portions of this recipe, as well as 2 portions of the Green Goddess Chicken with Meyer Lemon and Zucchini Farro.
VIDEO TUTORIAL:
Green Goddess Chicken Salad with Charred Potatoes and Balsamic Vinaigrette
- Total Time: 40 minutes
- Yield: 4 1x
Description
This is one of many recipes using my Green Goddess Chicken thighs, and I’ve recently been obsessed with adding charred potatoes on my salad!
Ingredients
Units
Scale
For the chicken:
- 1 lb chicken thighs
- 2 tablespoons yogurt (optional, I like to use to to develop a slight crust, you can replace with oil)
- 1 teaspoon garlic powder
- Zest and juice of half Meyer lemon
- 1/4 cup chopped fresh basil
- 1.5 teaspoons Kosher salt
- Black pepper
For the salad:
- 2 heads of romaine, chopped
- 1/4 lb mini potatoes, sliced 1/8” thick
- 4 basil leaves, chiffonade cut
- 2 Persian cucumbers
- 1 tablespoon oil
- Kosher salt
- Black pepper
For the dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons champagne vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon dijon mustard
- 1/2 teaspoon kosher salt
- Black pepper
- 1/3 cup olive oil
Instructions
- If you haven’t yet marinated the chicken, do so. Combine all ingredients in a mixing bowl, and let sit while you work on the other components.
- Prep the veggies – chop the romaine, thinly slice the potatoes, cut the cucumbers, and chiffonade the basil.
- Heat a large saute pan on medium high heat and add a tablespoon of oil. Add the thinly sliced potatoes and the chicken (on separate sides of the pan. Cook for 4-5 minutes on each side, or until the potatoes are golden brown and the chicken is cooked through. Add salt and pepper to the potatoes and give it a mix. Dice the chicken into bite sized pieces.
- While the potatoes and chicken are cooking, make the dressing. Combine all ingredients in a mason jar or bowl and whisk to combine until emulsified.
- Place the lettuce in a serving bowl. Top with the cucumbers, cooked potatoes, chopped chicken, basil, and a couple tablespoons of the dressing. Mix, then enjoy!
Equipment
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: stovetop
- Cuisine: american
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