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Prep Time
15 mins
Total Time
30 mins


boneless, skinless chicken thighs (1 1/2 lb/750 g)
2/3 cup
balsamic vinaigrette, divided
150 mL
1/2 tsp
each salt and pepper
2 mL
3 tbsp
vegetable oil, divided
45 mL
1 cup
Shredded Hash Browns
250 mL
1/2 cup
shredded part skim mozzarella cheese
125 mL
1/2 pkg
mixed greens
156 g
1/4 cup
thinly sliced red pepper
60 mL


Step 1
Preheat oven to 350°F (180°C). Toss chicken with 1/4 cup (60 mL) vinaigrette, salt and pepper to coat evenly.
Step 2
Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 min. per side. Transfer chicken to a baking pan. Bake until cooked through, 10 to 12 min.
Step 3
Toss hash browns with cheese until well combined. Wipe skillet clean with a paper towel. Add remaining oil to warm skillet over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3 to 5 min. per side. Drain on paper towel.
Step 4
Slice chicken into strips. Toss greens with reserved vinaigrette and red pepper; divide between four serving plates. Arrange chicken over each salad. Garnish each with a potato crouton.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
23 g
16 g
47 g