Spinach Salad with Chicken and Crispy Potatoes


  • 3 tablespoons plus 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon fresh lemon juice
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • ¾ pound Yukon gold potatoes, sliced ¼ inch thick
  • + 2 more ingredients
    • 2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
    • ½ pound spinach, trimmed, washed, and torn into bite-size pieces

1. Preheat oven to 450 degrees. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and 1 teaspoon thyme. Roast until cooked through, 35 minutes. When cool enough to handle, shred chicken into pieces. In a small bowl, stir together lemo...

View full recipe at SpringPad


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