Chicken and Potato Fall Harvest Salad - Potato Goodness
Tender chicken breast, crispy roasted red potatoes, fresh pears, and green onions on a bed of tender baby spinach, served with a fruity cranberry-mustard dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Ingredients
- 1 pound (0.45kg) Baby Red Potatoes, quartered (Regular red potatoes can be subbed)
- 1 tablespoon (15ml) Olive Oil
- 1 teaspoon (2g) Salt
- 1/3 cup (80ml) Red Wine Vinegar
- ¼ cup (32g) Dried Cranberries, finely chopped
- 1 teaspoon (5g) Honey
- ½ teaspoon (~1g) Salt
- 3 tablespoons (45g) Whole Grain Mustard Seeds
- ¼ teaspoon (1ml) Pure Vanilla Extract
- ½ cup (120ml) Vegetable Oil (the oil can be adjusted depending on how sharp or mild you like your dressing)
- 6 cups (180g) Baby Spinach, washed and dried
- 1 pound (0.45kg) Rotisserie Chicken Breast, pulled and shredded
- 1 cup (140g) Fresh Pears, peeled and sliced thin
- ½ cup (65g) Dried Cranberries
- ½ cup (50g) Green Onions, sliced
- 1/3 cup (80ml) Prepared Cranberry-Mustard Dressing (recipe above)
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