Chicken Salad With Hash Brown “Crouton”

Prep time: 15min
Total time: 30min
1 1/2 lb
Boneless, skinless chicken thighs (8)
750 g
2/3 cup
Balsamic Vinaigrette, divided
150 mL
1/2 tsp
Each salt and pepper
2 mL
3 tbsp
Vegetable oil, divided
45 mL
1 cup
Shredded Hash Browns
250 mL
1/2 cup
Part Skim Mozzarella Shredded Cheese
125 mL
1/2 pkg
Mixed Baby Greens
156 g
1/4 cup
Thinly sliced red pepper
60 mL
23 g
16 g
47 g


  1. Preheat oven to 350°F (180°C). Toss chicken with 1/4 cup (60 mL) vinaigrette, salt and pepper to coat evenly.

  2. Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 min. per side. Transfer chicken to a baking pan. Bake until cooked through, 10 to 12 min.

  3. Toss hash browns with cheese until well combined. Wipe skillet clean with a paper towel. Add remaining oil to warm skillet over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3 to 5 min. per side. Drain on paper towel.

  4. Slice chicken into strips. Toss greens with reserved vinaigrette and red pepper; divide between four serving plates. Arrange chicken over each salad. Garnish each with a potato crouton.