Hy-Vee Recipes and Ideas

Directions

1. Step1

   Whisk together 1/2 cup vinaigrette, crushed red pepper, paprika, 1 teaspoon salt, and 1 teaspoon black pepper.

2. Step2

   Place chicken in a large resealable plastic bag. Pour vinaigrette mixture over chicken; close bag. Turn bag to evenly coat chicken. Marinate in refrigerator 30 minutes. 

3. Step3

   Meanwhile, place potatoes in a large microwave-safe bowl. Cover with plastic wrap. Microwave on high for 4 minutes, turning potatoes halfway through. Cut potatoes in half. Drizzle with 1 tablespoon vinaigrette; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper. 

4. Step4

   Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees). Grill potatoes, cut sides down, for 5 minutes or until fork-tender and slightly charred. Remove from grill; cool completely. Drain chicken; discard marinade. Grill chicken 15 to 20 minutes or until 165 degrees, turning halfway through. 

5. Step5

   Whisk together remaining 1/4 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in small bowl. Combine mixed greens, red onion, and cherry tomatoes. Drizzle with vinaigrette mixture; toss to coat. 

6. Step6

   To serve, arrange greens on serving board. Top chicken and potatoes. Garnish with lemon wedges.