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A recipe from Maude Bergeron Cuisine estudiantine

Potato and Spinach Salad with Chicken, Summer Vegetables, and Feta Cheese

  • 6 servings

Difficulty: Easy

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Ingredients

Homemade garlic dressing

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Directions

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  1. Preheat oven to 350°F (180°C) with rack in middle position.
  2. Place potato cubes on a baking sheet lined with parchment paper. Add a drizzle of vegetable oil of your choice, then salt and pepper. Combine, then place chicken on top. Cook for 25 minutes or until chicken is cooked, turning halfway through cooking.
  3. In the meantime, prepare dressing by combining all ingredients. Set aside.
  4. When chicken and potatoes are cooked, place all vegetables (potatoes, spinach, zucchini, and radishes) in a large salad bowl and add dressing. Cut chicken into pieces and add to salad as a garnish with feta cheese. Enjoy!
Chef's tip

The salad will keep in the fridge for up to four days. If you have any beets on hand, add a few thin, raw slices—it’s delicious! You can also replace the garlic with ¼ cup (60 ml) of chopped garlic flower.