by: Kate McMillan
Cook Time
25 minutes
Prep Time
15 minutes
Yield
4 servings
Total Time
25 minutes
Prep Time
15 minutes
Yield
4 servings
summary
A hearty salad with meat and potatoes will always hit the spot and completely satisfy even the most salad-averse eater. This one is loaded with goodness and topped with a simple but flavorful garlicky vinaigrette. A grill pan that covers two stove burners makes quick work of cooking the ingredients for this spectacular salad.
ingredients
- Salad Ingredients:
- ½ lb small Yukon Gold potatoes, sliced ¼-inch thick
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 boneless and skinless chicken breasts, about 1 ¼ pounds
- 3 cups arugula
- 2 Persian cucumbers, sliced
- 2 tablespoons chopped chives
- Garlicky Vinaigrette Ingredients:
- 1 clove garlic
- Juice of 1 ½ lemons
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
directions
- To make the dressing, grate the garlic on the ceramic garlic grating dish. Juice the lemon into the dish and then pour both the garlic and the lemon juice into a small bowl. Stir in the Dijon mustard, ¼ teaspoon salt and ⅛ teaspoon pepper. Whisk in the olive oil and set aside.
- In a mixing bowl, toss the potatoes with 2 tablespoons olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper. Set aside.
- Cut the chicken in half lengthwise, as if you were going to butterfly it, opening it like a book, but cut all the way through. Put the chicken into a second mixing bowl and toss with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
- Heat a large grill pan over medium-high heat. Add the potatoes on one side and the chicken on the other. Cook the potatoes until fork-tender and with nice grill marks, 4 minutes per side. Cook the chicken until opaque throughout, 7-8 minutes per side.
- Add the potatoes to a large serving bowl. Transfer the chicken to a cutting board and cut into bite-size pieces. Transfer chicken to the bowl with the potatoes. Add the arugula, cucumbers and chives. Toss with dressing to taste and serve at once.
notes
You want to add the dressing to the salad while the chicken and the potatoes are still warm. This way, they will absorb the most amount of the dressing and flavor.
Choose potatoes that are about the same size to ensure even cooking time.
If you can’t find small Yukon Gold potatoes, you can use bigger potatoes. Just grill as described above and then cut into bite-size pieces.
Any lettuce can be used in this salad including bibb, romaine, butter or baby spinach.
Persian cucumbers are small cucumbers typically used for pickling and they are the perfect size for salads. You can use regular cucumbers if you can’t find them.
