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Blue Cheese Chicken Potato and Apple Salad
This blue cheese chicken potato and apple salad is a delicious fall meal with crisp apples, potatoes and creamy blue cheese dressing.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
blue cheese chicken potato apple salad, chicken potato apple salad
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
4
cups
chopped baby spinach
2
cups
chopped red potatoes
2
tablespoons
extra virgin olive oil
1
tablespoon
chopped rosemary
1
apple
chopped
2
tablespoons
golden raisins
2
tablespoons
pepitas
raw pumpkin seeds
1
rotisserie chicken breast
sliced
2
tablespoons
blue cheese dressing
salt and pepper
Instructions
Place olive oil in a large skillet and heat over medium-high on stove top.
Once hot, add potatoes, rosemary, salt and pepper.
Let cook for about 7-10 minutes until golden brown and crispy on one side, flip and cook on the other side to achieve the same crispiness.
Meanwhile, combine the apples, raisins and pepitas in a small bowl and arrange the chopped spinach in a serving bowl.
Place the apple mixture, sliced chicken breast and potatoes on top of the spinach.
Drizzle the blue cheese dressing on top and serve.
Nutrition
Serving:
1
SERVING
|
Calories:
905
kcal
|
Carbohydrates:
40
g
|
Protein:
90
g
|
Fat:
45
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.01
g
|
Cholesterol:
288
mg
|
Sodium:
1246
mg
|
Potassium:
967
mg
|
Fiber:
6
g
|
Sugar:
20
g
|
Vitamin A:
5683
IU
|
Vitamin C:
28
mg
|
Calcium:
98
mg
|
Iron:
4
mg