Greek Chicken Salad Bowl with Potatoes
Here’s a delicious idea for a salad bowl with Greek flavors. I love adding potatoes to this to make a delicious lunch or dinner!
Ingredients
8 boneless, skinless chicken thighs
4 potatoes, peeled and sliced into 1/2 inch cubes
1/2 cup olive oil
juice from one lemon
1 tbsp Italian seasoning
1 tbsp minced garlic
1 tbsp salt
1 tsp cayenne pepper
1 tsp paprika
2 cups chopped tomatoes
1 cucumber, peeled and sliced into 1/2 inch cubes
1 1/2 cups crumbled cheese (feta, queso fresco, your choice)
6-8 cups fresh spinach
For the Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp salt
1 1bsp Italian seasoning
Instructions
1
In a large resealable plastic bag, add the boneless/skinless chicken thighs, peeled/cubed potatoes, olive oil, lemon juice, Italian seasoning, minced garlic, salt, cayenne pepper and paprika. Seal the bag up and mix everything together so it’s well combined. Place in the refrigerator for a couple of hours.
2
Preheat your oven to 375 degree’s and transfer the marinading chicken and potato mixture to a baking sheet you’ve sprayed with cooking spray.
3
Bake the marinaded chicken and potatoes in the oven for 30 minutes or until the chicken is fully cooked through (165 degree’s internally). Remove from the oven and transfer the chicken thighs to a plate. Toss the potatoes in the chicken drippings to coat them well and bake them for an additional 10-15 minutes or until they begin to brown and crisp up. Remove from the oven and set aside.
4
To make the dressing, whisk the olive oil, red wine vinegar, salt and Italian seasoning together until well combined. set aside.
5
Cut the chicken into 1/2 inch cubes and transfer to a large bowl along with the cooked potatoes, chopped tomatoes, chopped cucumber and crumbled cheese. Pour the dressing over the chicken mixture, toss to coat.
6
Divide the spinach between 6 bowls. Spoon the chicken mixture over the greens, serve and enjoy!
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