Big Green Salad - Grilled Chicken & Roasted Potatoes

Roasted Potatoes:

1. Preheat the oven to 425°F.
2. Cut each potato into 6 wedges and put into a mixing bowl.
3. Drizzle with the olive oil and season well with salt and pepper.
4. Roast, flipping potatoes halfway through, until golden brown and tender, 40–45 minutes.

Dressing:

1. Combine all the ingredients in a jar, seal tightly, and shake to combine.

Salad:

1. Put the spring mix, radishes, carrots, and red cabbage in a large mixing bowl and toss gently to combine.
2. When the potatoes are ready, transfer them to a large serving platter, then top with the salad.
3. Arrange the grilled chicken over the salad.
4. Give the dressing a shake, then drizzle it over the chicken, salad, and potatoes.