How to Make Pittsburgh Chicken Salad
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (16)
- 8 oz skinless boneless chicken breast
- 8 oz potatoes cut into strips
- 3 oz chocolate cherry tomatoes halved
- 4 oz romaine lettuce roughly chopped
- 2 oz cucumbers sliced
- 1 oz red onion sliced
- 0.5 oz cheddar cheese shredded
- 2 tbsp parsley finely chopped
- 2 tbsp Japanese mayonnaise
- 2 tbsp milk
- 2 tbsp plain Greek yogurt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1/2 tsp pepper
- 1/4 tsp salt
INSTRUCTIONS
Prep
Chicken: The USDA does not recommend washing or rinsing raw chicken as doing so can spread bacteria to kitchen surfaces.
Vegetables: The first thing you need to do is wash them carefully since we’re not cooking them. Wash them gently under running water.
Cook
Season 8 oz chicken with 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp pepper, 1/4 tsp salt, and 1/2 tsp garlic powder. Mix well and let them marinate for 3 minutes.
Place the marinated chicken and 8 oz of cut potatoes on a lined baking tray. Cook in the oven for 12 minutes at 400°F.
Meanwhile, make the dressing. Combine 2 tbsp Japanese mayonnaise, 2 tbsp milk, 2 tbsp Greek yogurt, and 1/2 tsp garlic powder.
Let the fries and chicken cool then slice the chicken into equal slices of your choosing.
Assemble the salad with 4 oz romaine lettuce, 2 oz cucumbers, 3 oz cherry tomatoes, 1 oz red onion, fries, chicken, and 0.5 oz cheddar cheese.
Garnish with 2 tbsp parsley, serve, and enjoy.