Chicken, Potato and Fruit Salad with Mediterranean

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This recipe ensures there is something for everyone. It is so versatile that any of the greens, fruit or even seasoning can be swapped out. 


1 pound baby potatoes, halved
2 tablespoons + 1/3 cup olive oil, divided
1/2 cup champagne vinegar
1 lemon, zested and juiced
1 tablespoon Dijon mustard
2 teaspoons honey or maple syrup
1/2 jalapeno, thinly sliced
1 rotisserie chicken, shredded
1 box greens (baby kale or spinach, arugula)
1 cup fresh basil
1/2 cup fresh mint
2 avocados, pitted and sliced
2 mangoes, pitted and diced
1 peaches, pitted and sliced

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
30 minutes
Total Time: 
40 minutes
Serving size: 


1. Pre-heat oven to 400°F.
2. Arrange potatoes in a rimmed baking skeet. Toss with 2 tablespoons olive oil and Mediterranean seasoning, Bake for 30 minutes or until tender and golden brown.
3 Meanwhile, make the dressing. In a jar add the remaining 1/3 cup olive oil, lemon zest and juice, vinegar, Dijon mustard, honey and jalapenos. Shake well. Set side.
4. In a bowl combine the chicken with 1/2 of the dressing. Toss to coat.
5. In a large bowl or serving platter toss the greens and herbs together. Arrange the seasoned chicken, imagoes, peaches, avocados and potatoes on top of the greens. Serve with remaining dressing.


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Recipe Tip:
All components can be made or prepped 3 days ahead.
mediterranean seasoning bold herbs spices victoria taylor