Hearty Idaho Chicken and Potato Salad
Enjoy this wholesome Idaho Potato and Grilled Chicken Salad, a delicious fusion of roasted Idaho potatoes, succulent grilled chicken breast, and a vibrant mix of fresh greens, all drizzled with creamy ranch dressing. Perfect for a fulfilling meal, this salad is both satisfying and nutritious, making it ideal for lunch or dinner.
ingredients
- 4 medium Idaho potatoes, diced
- 1 pound chicken breast, boneless and skinless
- 4 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the grill to medium-high heat.
- 2.
In a pot, bring salted water to boil and add the diced Idaho potatoes. Cook until tender, about 10-15 minutes; drain and set aside to cool.
- 3.
Season the chicken breast with olive oil, garlic powder, paprika, salt, and pepper. Grill for about 6-7 minutes on each side or until internal temperature reaches 165°F. Allow to rest before slicing.
- 4.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- 5.
Add the cooled roasted potatoes and sliced grilled chicken to the bowl.
- 6.
Drizzle the ranch dressing over the salad and toss gently to combine.
- 7.
Garnish with fresh parsley before serving. Enjoy your hearty salad!
