- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 8
- boneless, skinless chicken thighs (1 1/2 lb/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
- shredded part skim mozzarella cheese
- 125 mL
- 1/2 pkg
- mixed greens
- 156 g
- 1/4 cup
- thinly sliced red pepper
- 60 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Toss chicken with 1/4 cup (60 mL) vinaigrette, salt and pepper to coat evenly.
Step 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.
Step 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.
Step 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.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 440
- Fat:
- 23 g
- Carbs:
- 16 g
- Protein:
- 47 g
