Chicken Salad With Hash Brown "crouton"

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 chicken thighs, boneless, skinless (about 1 1/2 lb)
• 2/3 cup balsamic vinaigrette, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons vegetable oil, divided
• 1 cup shredded hash brown
• 1/2 cup part skin mozzarella cheese, shredded
• 0.5 (156 g) package mixed baby greens
• 1/4 cup thinly sliced red pepper

Recipe

• 1 preheat oven to 350. toss chicken with 1/4 cup vinaigrette, salt nad pepper to coat evenly.
• 2 heat 1 tablespoons oil in a large skillet over medium-high heat. add chicken and cook until browned, about 2 minutes per side. transfer chicken to a baking pan. bake until cooked through, 10-12 minutes.
• 3 toss hash browns with cheese until well combined. wipe skillet clean with a paper towel. add remaininig oil to warm skillet over medium-high heat. form potato mixture into 4 thin, equal patties. cook until golden and cooked through, 3-5 minutes per side. drain on paper towel.
• 4 slice chicken into strips. toss greens with reserve vinaigrette and red pepper; divide between four serving plates. arrange chicken over each salad. garnish each with a potato crouton.