I love warm salads when the season is changing. Because when it’s chilly out, I want comfort food but I also want to know I’m getting enough vegetables in my meals. This one will warm you up and keep your insides happy!
Tuscan Roasted Potato Chicken Salad
Makes 4 servings
1 pound russet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces herbed goat cheese
¼ cup almond milk
¼ teaspoon salt
¼ teaspoon pepper
2 chicken breasts, split
1 cup diced fresh mozzarella cheese
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 15oz can cannellini beans, drained and rinsed
2 tablespoons basil pesto
2 teaspoons fresh lemon juice
3 cups mixed baby salad greens, chopped
¼ cup pine nuts, toasted
- Heat the oven to 375˚F. Place the cubed potatoes in a bowl of water and soak for 20 minutes. Drain the potatoes, wipe out the bowl and return the potatoes along with the olive oil, tossing to coat. Pour onto a sheet pan.
- Bake 20 minutes, then remove from the oven and let cool 15 minutes. Increase the oven temperature to 450˚F. Return the potatoes to the oven and bake 20 minutes longer.
- Meanwhile, in a blender container or using an immersion blender, combine the goat cheese and milk and blend until smooth.
- Sprinkle the chicken with salt and pepper and grill 4 minutes on each side or until no longer pink in the center. Remove the chicken to a cutting board and let rest 3 minutes, then slice into thin strips.
- In a large bowl, mix the potatoes and sauce. Stir in the cheese, tomatoes, beans and warm chicken into the salad bowl.
- Add the pesto and lemon juice and toss to coat. Season to taste with salt and pepper.
- Arrange the salad greens on a serving platter. Spoon the potato mixture over the lettuce and sprinkle with the pine nuts. Serve warm or at room temperature.
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