Chicken & Potato over Salad

Ingredients: 2 servings

  • 4 oz. baby gold potatoes, sliced into ⅓”
  • 1 pkg. green lettuce salad mix
  • 4 pieces cherry tomatoes, cut into half
  • 1 hard-boiled egg, cut into quarter
  • 6 oz. chicken breast
  • salt and pepper to taste
  • olive oil
  • Kewpie Roasted Garlic Onion Dressing


  1. In a microwave safe bowl, add potato and cover lightly with plastic wrap. Heat in microwave on high for 30 seconds. Remove and drain any excess water. Set aside.
  2. Season chicken with salt and pepper. In a frying pan, add olive oil and cook chicken until cooked through. Remove from the pan and slice. Set aside.
  3. In the same pan, wipe any excess oil with a paper towel. Add some olive oil and cook pre-cooked potatoes until lightly brown. Remove and set aside.
  4. Over the serving platter, place leafy greens, tomatoes, egg, chicken, and potatoes. Drizzle with dressing and serve immediately.
Kewpie Roasted Garlic Onion Dressing (12oz)