Chicken with Warm Potato Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound baby Yukon gold potatoes, halved

Kosher salt

4 ounces green beans, trimmed and cut into pieces

1 3-ounce jar roasted red peppers, drained and chopped

1 tablespoon red wine vinegar

3 scallions (white and light green parts only), thinly sliced

3 tablespoons extra-virgin olive oil

Freshly ground pepper

1 1/4 pounds thin-cut skinless, boneless chicken breasts

Juice of 1 lemon

3 cups baby arugula (about 2 ounces)

2 ounces goat cheese, crumbled


  1. Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
  2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
  3. Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.