YOUR SOLIN GENERATED RECIPE
Rotisserie Chicken Spinach Salad with Air-Fried Potatoes
Tender rotisserie chicken tossed with crisp spinach and golden air-fried red potatoes, finished with a bright and zesty lemon-mustard vinaigrette.
INGREDIENTS
5 oz rotisserie chicken breast
1 medium red potato
0.5 tbsp extra virgin olive oil
2 cups fresh baby spinach
1 tbsp balsamic vinegar
1 tsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your air fryer to 400°F (200°C).
Dice the red potato into half-inch cubes and place them in a small bowl.
Toss the potato cubes with the extra virgin olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Place the potatoes in the air fryer basket and cook for 12 to 15 minutes, shaking the basket halfway through, until they are golden and crispy.
While the potatoes are air frying, shred the rotisserie chicken breast into bite-sized pieces.
In a small jar or bowl, whisk together the balsamic vinegar and Dijon mustard to create a smooth dressing.
In a large salad bowl, combine the fresh baby spinach and shredded chicken.
Add the warm air-fried potatoes to the bowl and drizzle with the vinaigrette.
Toss everything together until the spinach is slightly wilted from the heat of the potatoes and serve immediately.