mixed greens egg potato chicken salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this Mixed Greens Egg Potato and Chicken Salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

You can change it to suit your own tastes or whatever you have in the fridge.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.  If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.



Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: salad

Cuisine: American

one serving

Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

A healthy, summery salad, full of veggies. This is flexible, so add different vegetables, nuts, bacon, or cheese to suit your taste (and what's in your fridge).

Ingredients

    Salad
  • One to two large handfuls mixed greens and/or spinach leaves (washed thoroughly and patted dry)
  • One large egg
  • One small potato
  • 1/4 cucumber, sliced
  • 4-5 grape tomatoes, sliced in half (or one small beefsteak tomato, sliced in wedges)
  • 1-2 slices prosciutto or cooked bacon (optional)
  • 3-4 sugar snap peas (string removed and cut up into chunks)
  • 1/3 C shredded cooked chicken
    Dressing
  • 1/4 tsp Dijon mustard
  • 1/4 tsp chopped garlic
  • 2 1/2 tsp white wine vinegar or lemon juice
  • salt and pepper to taste
  • 2 T olive oil

Instructions

    Salad
  1. Cut the potato into chunks, and add them to a small pan filled with water. Cover and bring to a boil. Once the water is boiling, turn the heat down to a simmer and cook about 20 minutes.
  2. While the potato is cooking, fill a small enamel pan with water and add the egg. Cover the pan and bring to a boil. Once it's boiling, reduce the heat to a simmer and cook for 10-12 minutes (use the longer time if the egg is right out of the fridge). Remove the egg, and rinse it under cold running water to stop the cooking process and make it easier to peel.
  3. When the potato cubes are done, strain them, and rinse under cold water (so you don't have a hot potato in your cold salad).
  4. Now, add the greens, cucumber, tomatoes, bacon or prosciutto, snap peas, and whatever other veggies you like, to a large bowl. Add the chicken.
    Dressing
  1. Mix together the mustard, garlic, vinegar, salt and pepper in a small bowl.
  2. Gradually add the olive oil, stirring with a whisk or a fork so that it blends together.
  3. Pour the dressing over the salad and toss it.

Notes

If you're lazy, you can cook the potato and the egg in the same pan. Remove the egg after 10-12 minutes of simmering. Let the potato cook another 10 minutes. This way, there's only one pan to wash instead of two.

Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Slice some mushrooms and add them to the salad
  • Add feta cheese or Monterey Jack cheese

More Chicken and Salad Recipes

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Single Serving Asian Chicken Salad with Cabbage Recipe

Chicken Florentine for One