Sauteed Garlic Chicken Salad

1. 1

   Slice the garlic (remove the core).

2. 2

   Season the chicken with the garlic, salt and pepper.

3. 3

   Halve or quarter the cherry tomatoes.

4. 4

   Wash the mesclun mix and drain well.

5. 5

   Cut the potatoes into wedges.

6. 6

   Heat 1 tablespoon of vegetable oil in a pan over medium-high heat and add the potatoes and cook until nicely browned and crispy on the outside.

7. 7

   Remove the potatoes from the pan and season with salt and pepper.

8. 8

   In the same pan, saute the chicken, skin side down, until the skin is golden brown and crispy.

9. 9

   Flip the chicken and saute until fully cooked.

10. 10

    Slice the chicken and place on a plate and top with the potatoes, cherry tomatoes and baby leaves.

11. 11

    Sprinkle with the rough ground black pepper and drizzle with apple cider vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.