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Big Green Salad with Grilled Chicken and Roasted Potatoes

Sometimes even salads can use a healthy spin. Ever seen a “Pittsburgh Salad,” where greens are topped with grilled steak or chicken and plenty of French fries? Our friends at Applegate have slimmed that bad boy way down using crisp, roasted potatoes, which get even tastier as they soak up the mustardy shallot dressing.

Try this Pittsburgh Salad variation with our Organic Spring Mix and Applegate Grilled Chicken Strips. With ingredients as clean as these, you can ensure your salad doesn’t come with a side of guilt. 

Prep time: 20 min | Cook time: 45 min | Total time: 65 min | 4 Servings



2 lb

Red potatoes

3 Tbsp

extra-virgin olive oil

Salt and pepper

5 oz

Earthbound Farm Organic Spring Mix (1 clamshell package)


radishes (thinly sliced)


Earthbound Farm Organic carrots (thinly sliced)


red cabbage (thinly sliced)

1 lb

Applegate Grilled Chicken Breast Strips (2 8oz packages, heated if desired)



shallot (minced)

¼ cup

extra-virgin olive oil

3 Tbsp

White wine vinegar

2 Tbsp

Finely diced dill pickle

2 Tbsp

Grainy mustard

1 tsp


Salt and pepper


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

While potatoes roast, make the dressing and assemble the salad.

To make the dressing, combine all the ingredients in a jar, seal tightly, and shake to combine.

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

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