Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe's a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn.

Recipe by Cooking Light August 2016


Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Serves 4 (serving size: 1 chicken thigh and about 1 cup potato salad)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400°F for 12 minutes or until chicken is done.

  • Place potatoes in a sauce­pan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.

  • Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.

Nutrition Facts

336 calories; fat 15.5g; saturated fat 3.4g; mono fat 7g; poly fat 3.6g; protein 23g; carbohydrates 26g; fiber 5g; cholesterol 112mg; iron 2mg; sodium 440mg; calcium 32mg; sugars 3g.