Italiano Salad with Grilled Chicken and Potatoes
Ingredients
- 1 large red onion, sliced
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Sea salt
- 4 small russet potatoes, diced
- 1 teaspoon melted ghee
- 8 cups arugula or other dark leafy lettuce mix
- 2 whole boneless, skinless chicken breasts, butterflied and grilled, then cubed
- 1 cup halved artichoke hearts
- 1 cup sun-dried tomatoes, roughly chopped
- 1/2 cup toasted pine nuts
- 1/2 cup Italian dressing
Preparation
Slice the red onion and cook with olive oil, balsamic vinegar, and sea salt until softened
Dice the potatoes, toss with melted ghee, and roast until golden brown
Butterfly the chicken breasts, grill until fully cooked, then cube them
Toast the pine nuts if not already toasted
In a large bowl, combine arugula, cooked onion, roasted potatoes, cubed chicken, artichoke hearts, sun-dried tomatoes, and pine nuts
Drizzle with Italian dressing and toss to combine
