Roasted Potato & Chicken Salad W/ Greek Dressing

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“Another Low Cholesterol recipe, I'm not crazy about the Kalamata Olives, so they are optional with me. You can use either fresh or frozen green beans with this.”
1hr 5mins

Ingredients Nutrition


  1. Preheat the oven to 400°F
  2. Lightly spray a baking sheet with olive oil spray.
  3. Cut the potatoes into 3/4-inch cubes.
  4. Place them in a single layer on the baking sheet.
  5. Lightly spray the potatoes with olive oil spray.
  6. Bake, uncovered, for 35 to 40 minutes, or until the potatoes are golden brown and tender when pierced with a sharp knife.
  7. Meanwhile, in a large saucepan, bring enough water to cover the green beans to a boil over high heat.
  8. Add the green beans.
  9. Cook, uncovered, over medium-high heat for 6 to 8 minutes, or until the beans are tender, stirring occasionally.
  10. Drain well and pat dry with paper towels.
  11. In a large bowl, combine the beans, potatoes, chicken, peppers and olives.
  12. In a small bowl, whisk together the dressing ingredients until well blended listed below.
  13. 2 Tbls white wine vinegar.
  14. 2 Tbls fresh lemon juice.
  15. 2 medium garlic cloves, minced.
  16. 2 tsps olive oil.
  17. 2 tsps light brown sugar.
  18. 1 tsp grated lemon zest.
  19. 1/2 tsp dried oregano, crumbled
  20. Pour the dressing over the salad and toss to coat.

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