Chicken Red Potato And Green Bean Salad Recipes

SHEET PAN CHICKEN MEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SHEET PAN HERB & GARLIC CHICKEN WITH GREEN BEAN AND POTATO SALAD

Steps:

• Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray and place in the oven while it preheats.
• Toss the green beans and potatoes in a large bowl with 2 tablespoons of the Italian Herb & Garlic Dressing. Sprinkle with salt and pepper. Spread on one side of the preheated baking sheet, leaving room for the chicken. Toss the chicken in the same bowl with 2 tablespoons of the remaining dressing. Sprinkle with salt and pepper. Lay the chicken breasts on the baking sheet. Roast until the potatoes and green beans are tender and browned and the chicken is cooked through, 18 to 20 minutes. Let the chicken rest for 5 minutes while you assemble the salad.
• Combine the red peppers, onions, green beans and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle the goat cheese over top. Slice the chicken against the grain and divide among the plates.

CHICKEN, POTATO, AND GREEN BEAN SALAD

Steps:

• In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil. Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes. Remove pan from heat and cool chicken in cooking liquid to room temperature. Discard poaching liquid, yellow onion, cloves, and chicken skin and bones. Tear meat into bite-size pieces.
• Cut each potato in half. In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil. Cook potatoes 10 minutes, or until tender. Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking. In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.
• In a small saucepan combine dried tomatoes and water to cover and bring water to a boil. Simmer tomatoes 2 minutes, or until softened, and drain. Set tomatoes aside until cool enough to handle and cut into thin strips.
• In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well. Season salad with salt and pepper and serve over lettuces.

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Steps:

• 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
• 2. Sprinkle Italian dressing mix over the top.
• 3. Drizzle melted butter over it.
• 4. Cover it with aluminum foil.
• 5. Bake at 350 for 1 hour.