Plate of wilted spinach salad with chicken, potatoes, mushrooms, pesto and Parmesan cheese.
  • Prep Time 10
  • Cook Time 30
  • Total Time 40 minutes
  • Yield 4 servings 1x
Author Side Delights

Rotisserie chicken, crispy red potatoes and flavorful roasted mushrooms sit atop a bed of nutritious greens. This salad is the perfect excuse to use leftover rotisserie chicken.

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  • 1 package Side Delights Steamables Red Potatoes, cooked according to package instructions and cooled
  • 1 tablespoon vegetable oil
  • 2 cups rotisserie chicken, shredded
  • 16 ounces white button mushrooms, roasted (see below)
  • 8 ounces baby spinach
  • ¼ cup red onions, thinly sliced
  • 4 tablespoons pesto
  • 4 tablespoons grated Parmesan cheese

Roasted Mushrooms:

  • 1 tablespoon vegetable oil
  • 16 ounces white button mushrooms, halved
  • Salt and pepper, to taste


Roasted Mushrooms:

  1. Preheat oven to 375 degrees F. Toss mushrooms in vegetable oil and season with salt and pepper.
  2. Spread mushrooms onto baking sheet and roast for approximately 20 minutes.

Salad Instructions:

  1. Cut potatoes into quarters. In a non-stick skillet over medium-high heat, warm oil. Add potatoes and cook until crispy and golden brown on all sides. Add chicken and cook until warm.
  2. Then add the mushrooms and spinach to the skillet and cook until the spinach is just wilted.
  3. Divide ingredients among four plates. Top with sliced red onion, a dollop of pesto and Parmesan cheese.

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