Chicken Salad With Hash Brown “Crouton”
Prep Time
Serves
Cooking Mode
8 boneless, skinless chicken thighs (1 1/2 lb/750 g)
⅔ cup balsamic vinaigrette, divided
½ tsp each salt and pepper
3 tbsp vegetable oil, divided
1 cup Shredded Hash Browns
½ cup shredded part skim mozzarella cheese
½ pkg mixed greens
¼ cup thinly sliced red pepper
8 boneless, skinless chicken thighs (1 1/2 lb/750 g)
⅔ cup balsamic vinaigrette, divided
½ tsp each salt and pepper
3 tbsp vegetable oil, divided
1 cup Shredded Hash Browns
½ cup shredded part skim mozzarella cheese
½ pkg mixed greens
¼ cup thinly sliced red pepper
Directions
1Preheat oven to 350°F (180°C). Toss chicken with 1/4 cup (60 mL) vinaigrette, salt and pepper to coat evenly.
2Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 min. per side. Transfer chicken to a baking pan. Bake until cooked through, 10 to 12 min.
3Toss hash browns with cheese until well combined. Wipe skillet clean with a paper towel. Add remaining oil to warm skillet over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3 to 5 min. per side. Drain on paper towel.
4Slice chicken into strips. Toss greens with reserved vinaigrette and red pepper; divide between four serving plates. Arrange chicken over each salad. Garnish each with a potato crouton.
Disclaimer
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Personal Note
Personal Note
