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POTATO AND SPINACH SALAD WITH CHICKEN, SUMMER VEGETABLES, AND FETA CHEESE

SALADE DE PATATES AU POULET ET EPINARDS
Breasts Salads Oven Summertime
4-6 Portions
40 min Prepping
25 min Cooking
Recipe Easy

Ingredients


  • 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 GARLIC DRESSING

  • 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

Click the steps to erase them.

  1. Preheat oven to 350°F (180°C) with rack in middle position.
  2. Place potato cubes on a baking sheet lined with parchment paper. Add a drizzle of vegetable oil of your choice, then salt and pepper. Combine, then place chicken on top. Cook for 25 minutes or until chicken is cooked, turning halfway through cooking.
  3. In the meantime, prepare dressing by combining all ingredients. Set aside.
  4. When chicken and potatoes are cooked, place all vegetables (potatoes, spinach, zucchini, and radishes) in a large salad bowl and add dressing. Cut chicken into pieces and add to salad as a garnish with feta cheese. Enjoy!