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Big Green Salad with Grilled Chicken & Roasted Potatoes

By Applegate Organic & Natural Meats

Applegate is a proud supporter of Salad Bar Nation. This salad is an example of simple changes made to a traditional roasted potato recipe with added radishes, red cabbage, carrots and mixed greens. Applegate’s Natural Grilled Chicken Breast Strips make it easy for people on the go to prepare this fresh and complete meal.

Serves 4



  • 2 pounds red potatoes
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper
  • 1 (5-ounce) package spring mix greens
  • 6 radishes, thinly sliced
  • 2 carrots, thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • 2 (8-ounce) packages Applegate Natural Grilled Chicken Breast Strips, heated if desired


  • 1 small shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons finely diced dill pickle
  • 2 tablespoons grainy mustard
  • 1 teaspoon sugar
  • salt and pepper


Preheat oven to 425°F.

Prepare the potatoes: Cut each potato into 6 wedges and place in a mixing bowl. Drizzle with the olive oil and season well with salt and pepper. Roast, flipping potatoes halfway through, until golden brown and tender, 40–45 minutes.

Blend the dressing: Combine all the ingredients in a jar, seal tightly and shake to combine.

Assemble the salad: Put the spring mix, radishes, carrots and red cabbage in a large bowl and toss gently to combine. When the potatoes are ready, transfer them to a large serving platter, then top with the salad and arrange the grilled chicken on top. Give the dressing a shake, then drizzle it over the chicken, salad and potatoes.