BISTRO WARM CHICKEN AND POTATO SALAD
Ingredients   4   Janes Garlic & Pepper Chicken Breast Fillets 4   12   small red or white potatoes, unpeeled 12   3 tbsp olive oil 45 mL 2 tbsp balsamic or red wine vinegar 30 mL 1/2 tsp dried oregano leaves 2 mL    Salt and pepper to taste    1/2 cup chopped red onion 125 mL 6 cups mixed salad greens 1.5 L   Prep Time 10 Min Cook Time 45 Min Serves 4 Print Recipe

Directions

Prepare chicken breast fillets according to package directions.

Scrub potatoes; place in a saucepan and cover with cold water. Bring to a boil; reduce the heat and simmer, covered, until potatoes are fork tender, about 15 minutes. Drain potatoes and slice while warm.

Meanwhile, whisk together the oil, vinegar, oregano, salt and pepper.

Add red onion to the potatoes.  Drizzle over the dressing and toss to coat.

Divide greens evenly between 4 plates. Top with an equal portion of potato salad.