summer salad nights: dijon mustard baked chicken breast salad with roasted potatoes and peppers

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i made this salad by chance tonight (thankfully, because it ended up being so good)-having no idea what to make for dinner, i started at the freezer this morning where i found four organic chicken breasts. the chicken was defrosted as i began building my salad starting from the top refrigerator drawer where i found several bell peppers (including a slightly shriveled up yellow one). working my way down i found lettuce, organic green onions, ripe avocados, and a few yellow potatoes. since the chicken takes a while to cook, i started on the marinade right away:

dijon mustard marinade

for the marinade:

  • 1-2 cloves of garlic, minced
  • 1-2 tbs dijon mustard
  • 1-2 tbs extra virgin olive oil
  • freshly squeezed juice of one lemon
  • sea salt & cracked pepper to taste

dijon roasted chicken: mix marinade ingredients together in a bowl, clean and score (superficial criss cross cuts on top layer) the chicken breasts and add to the marinade. allow chicken to marinate for at least 15-20 minutes if possible, then place in a shallow baking dish, cover with any remaining sauce from the bowl, and roast in the oven (uncovered) at 375 degrees for about 45 minutes (make sure they are fully cooked).

*this chicken may also be served with potatoes (or rice) and vegetables as a main dish-it is tangy, juicy, and tasty*

  1. roast the potatoes (very thinly sliced to cook quickly and crisply) and thinly sliced bell peppers with a touch of extra virgin olive oil, sea salt, and pepper on a sheet pan in a 375 degree oven (see below).
  2. when the potatoes and peppers are roasted & ready (about 20-25 minutes), remove from the oven and allow them to cool off.
  3. the roasted chicken breasts can be served whole (and warm) on the side of the salad or can be sliced and slightly cooled off to go on top.
  4. build the salad starting with your lettuce of choice at the bottom, roasted bell peppers and potatoes, avocado chunks, and chicken- for the dressing make a quick vinaigrette:

to make the lemon vinaigrette:

  • 1 tsp finely minced shallots-or 1 thinly sliced green onion (scallion)
  • 3-4 tbs extra virgin olive oil
  • sea salt & pepper to taste
  • 1/2 lemon, juiced (or 1 small)- *or juice of 1 lime*
  • 1-2 tsp dijon mustard
  • whisk together until thickened
crispy delicious roasted potatoes
you can leave the breast whole on the side 
or slice (cover with pan juices) for topping the salad
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