COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
CHICKEN SALAD WITH CRISPY POTATOES
This light, clean salad is a snap to put together and boasts a zippy lemon vinaigrette that also makes a great marinade for a piece of grilled chicken or drizzled over roasted veggies. Try this salad if you’re looking for a healthy lunch or light dinner that will leave you feeling full and satisfied. This recipe makes 2 salads.
Ingredients
For the lemon vinaigrette:
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Salt and pepper, to taste
For the salad:
1 small russet potato, scrubbed clean and sliced into 1/4" rounds
6 ounces baby spinach leaves, washed and dried
1/2 small white onion, thinly sliced
1 cup sliced rotisserie chicken (we used a pre-cooked, store-bought chicken)
4 ounces crumbled Feta cheese
Nonstick cooking spray
Directions
Make the vinaigrette: Combine all dressing ingredients in a lidded glass jar. Cover and shake vigorously until the vinaigrette begins to thicken. Set aside until ready to use.
Preheat your oven to 375 F. Cover a baking sheet liberally with cooking spray. Arrange potato slices in a single layer on the baking sheet. Spray the top of the potato slices with cooking spray and season lightly with salt. Bake until the potato slices become slightly browned on the outside and tender when pierced with a fork, about 6-7 minutes. Once cooked, remove potatoes from oven and let cool for a few minutes before handling.
Arrange spinach in two serving bowls, dividing equally amongst bowls. Add onions, chicken and cheese. Once the potatoes have cooled slightly, arrange on top of the salads. Drizzle salads with vinaigrette and serve immediately.
This light, clean salad is a snap to put together and boasts a zippy lemon vinaigrette that also makes a great marinade for a piece of grilled chicken or drizzled over roasted veggies. Try this salad if you’re looking for a healthy lunch or light dinner that will leave you feeling full and satisfied. This recipe makes 2 salads.
PREP TIME
10 minutes
10 minutes
COOK TIME
10 minutes
10 minutes
For the lemon vinaigrette:
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Salt and pepper, to taste
For the salad:
1 small russet potato, scrubbed clean and sliced into 1/4" rounds
6 ounces baby spinach leaves, washed and dried
1/2 small white onion, thinly sliced
1 cup sliced rotisserie chicken (we used a pre-cooked, store-bought chicken)
4 ounces crumbled Feta cheese
Nonstick cooking spray
Directions
Make the vinaigrette: Combine all dressing ingredients in a lidded glass jar. Cover and shake vigorously until the vinaigrette begins to thicken. Set aside until ready to use.
Preheat your oven to 375 F. Cover a baking sheet liberally with cooking spray. Arrange potato slices in a single layer on the baking sheet. Spray the top of the potato slices with cooking spray and season lightly with salt. Bake until the potato slices become slightly browned on the outside and tender when pierced with a fork, about 6-7 minutes. Once cooked, remove potatoes from oven and let cool for a few minutes before handling.
Arrange spinach in two serving bowls, dividing equally amongst bowls. Add onions, chicken and cheese. Once the potatoes have cooled slightly, arrange on top of the salads. Drizzle salads with vinaigrette and serve immediately.
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