Tuscan Roasted Potato Chicken Salad (GF)

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

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

  1. 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.
  2. 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.
  3. Meanwhile, in a blender container or using an immersion blender, combine the goat cheese and milk and blend until smooth.
  4. 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.
  5. In a large bowl, mix the potatoes and sauce. Stir in the cheese, tomatoes, beans and warm chicken into the salad bowl.
  6. Add the pesto and lemon juice and toss to coat.  Season to taste with salt and pepper. 
  7. 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.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

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slicedicedish

With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at: www.pamperedchef.biz/colleenfinley

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