Best Garlic Chicken Potato Salad Recipes

SHEET PAN HERB & GARLIC CHICKEN WITH GREEN BEAN AND POTATO SALAD

Steps:

• Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray and place in the oven while it preheats.
• Toss the green beans and potatoes in a large bowl with 2 tablespoons of the Italian Herb & Garlic Dressing. Sprinkle with salt and pepper. Spread on one side of the preheated baking sheet, leaving room for the chicken. Toss the chicken in the same bowl with 2 tablespoons of the remaining dressing. Sprinkle with salt and pepper. Lay the chicken breasts on the baking sheet. Roast until the potatoes and green beans are tender and browned and the chicken is cooked through, 18 to 20 minutes. Let the chicken rest for 5 minutes while you assemble the salad.
• Combine the red peppers, onions, green beans and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle the goat cheese over top. Slice the chicken against the grain and divide among the plates.

GARLIC CHICKEN & POTATO SALAD

Steps:

• Preheat the oven to 180c.
• Place chicken in shallow baking tray with the garlic,oil,onion salt and pepper. Cover with foil and bake for 35 minutes or until the chicken is cooked through.
• Boil potatoes for 8 minutes drain and set aside.
• Once chicken is cooked, set aside pan juices to cool for use later. Remove chicken and slice into thick slices and set aside.
• Whisk the egg yolk, vinegar and mustard together. Whisk until well combined.
• Combine sliced chicken, potatoes, pan juices and fresh herbs in a large salad bowl.
• Line individual serving plates with salad leaves, and top with the chicken mixture and potato salad mixture.