Enjoy a delicious Mediterranean dish with our new Greek Plant Chicken Potato Salad recipe. Travel all the way to the beautiful islands of Greece without leaving your home. This delicious and simple recipe is the perfect meal to bring a little vacation into your kitchen. Made with baby potatoes, cherry tomatoes, Persian cucumbers, and Daring Plant Chicken Pieces, you’ll love this dish for a weekend lunch or an easy weeknight dinner!
4Serves
15 minCook
35 minPrep
Make dressing: In a medium bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in red onion, then season with salt and pepper. Let sit while making potato salad.
Make potato salad, sauté Daring Lemon & Herb Daring Plant Chicken according to package. Let cool slightly and then transfer to a work surface and slice into bite-sized pieces or diced pieces.
Meanwhile, in a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, about 10 minutes. Drain and rinse under cold water to cool potatoes.
Transfer potatoes to a large bowl and add sliced chicken breast, cucumbers, tomatoes, olives, and dill. Drizzle with dressing and gently toss to combine. Gently fold in the feta.
Serve garnished with more dill and more feta.
