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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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