If you’re trying to stick with a New Year’s resolution to eat a healthful diet, salads and potatoes can both be great choices. This yummy recipe has baby kale, grilled chicken, and gluten-free potato croutons!
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Ingredients …
Crispy Potato Croutons
Creamy Garlic Parmesan Dressing
Grilled Chicken Breast
Salad
Garnish
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Directions …
Preheat the oven to 400 F (204 C)
To roast the potatoes, cut the potatoes and drizzle with olive oil and toss. Season the potatoes with the salt and black pepper then toss again to combine. Place the potatoes on a baking sheet lined with aluminum foil. Roast the potatoes for 18-22 minutes or until they are golden and crispy. Allow the potatoes to cool until ready to use.
To make the dressing, combine the garlic, salt, egg yolks, lemon juice and Dijon in a blender. Blend the ingredients until smooth. Slowly drizzle the oil in while the blender is running until the dressing is smooth. Remove from the blender and place into a container for serving. Stir in the parmesan cheese and set aside until read Stir in the parmesan cheese and set aside until ready to use.
To make the grilled chicken, heat a grill pan or outdoor grill over medium high heat. Toss the chicken breast with oil then season with salt and pepper. Grill the chicken breast for about 5-6 minutes per side depending on the thickness of the chicken. The chicken should be cooked to an internal temperature of 165 F or until the juices run clear. Allow the chicken breast to rest before slicing and serving. Sprinkle the chicken with the chopped parsley.
Arrange a bed of the baby kale on each plate. Top the salad with the grilled chicken breast and the crispy potato croutons. Sprinkle the tops of each salad with the feta cheese crumbles.
Serve the salad with the garlic parmesan dressing and enjoy.
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Variation …
Prepared roasted/grilled chicken from your local deli can be used to save even more time.
For more potato recipes, go online to www.potatogoodness.com.