Big Green Salad - Grilled Chicken & Roasted Potatoes

This is is a healthier spin on a traditional “Pittsburgh salad,” in which greens are topped with grilled steak or chicken and plenty of French fries. The crisp, roasted potatoes become even more delicious as they soak up the mustardy shallot dressing.



  • 1 small shallot, minced
  • ¼ 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


  • 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
  • ¼ head red cabbage, thinly sliced
  • 2 (8-ounce) packages Applegate Naturals® Grilled Chicken Breast Strips, heated if desired


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.


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


  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.