Chicken Salad With Hash Brown crouton |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Here is another great meal in one dish, so delish!!! Ingredients:
8 chicken thighs, boneless, skinless (about 1 1/2 lb) |
2/3 cup balsamic vinaigrette, divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons vegetable oil, divided |
1 cup shredded hash brown |
1/2 cup part skin mozzarella cheese, shredded |
0.5 (156 g) package mixed baby greens |
1/4 cup thinly sliced red pepper |
Directions:
1. Preheat oven to 350. Toss chicken with 1/4 cup vinaigrette, salt nad pepper to coat evenly.
2. Heat 1 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer chicken to a baking pan. Bake until cooked through, 10-12 minutes.
3. Toss hash browns with cheese until well combined. Wipe skillet clean with a paper towel. Add remaininig oil to warm skillet over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3-5 minutes per side. Drain on paper towel.
4. Slice chicken into strips. Toss greens with reserve vinaigrette and red pepper; divide between four serving plates. Arrange chicken over each salad. Garnish each with a potato crouton.
|
|