Chicken Salad With Hash Brown "crouton"

Here is another great meal in one dish, so delish!!!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  chicken thighs, boneless, skinless (about 1 1/2 lb)
• 2⁄3 cup  balsamic vinaigrette, divided
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons  vegetable oil, divided
• 1  cup  shredded hash brown
• 1⁄2 cup  part skin mozzarella cheese, shredded
• 0.5 (156 g) package  mixed baby greens
• 1⁄4 cup  thinly sliced  red pepper

Directions

1. Preheat oven to 350. Toss chicken with 1/4 cup vinaigrette, salt nad pepper to coat evenly.
2. Heat 1 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer chicken to a baking pan. Bake until cooked through, 10-12 minutes.
3. Toss hash browns with cheese until well combined. Wipe skillet clean with a paper towel. Add remaininig oil to warm skillet over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3-5 minutes per side. Drain on paper towel.
4. Slice chicken into strips. Toss greens with reserve vinaigrette and red pepper; divide between four serving plates. Arrange chicken over each salad. Garnish each with a potato crouton.