Fingerling Potato, Grilled Chicken & Spinach Dressing with Roasted Tomatoes

Fingerling Potato, Grilled Chicken & Spinach Dressing
with Roasted Tomatoes


To stuff or not to stuff? That is the Thanksgiving question and my answer is simple, “Don’t do it!” My style of cooking embraces all that is crispy, crunchy, light and airy and packed with deep flavor, so anything that is gooey and schmaltzy is definitely out. I use this salad as my delicious replacement. I promise you will lick your fork. It is the perfect complement to turkey, with loads of flavor and texture.

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs and Spices

Serves 8 - 10



  1.  ¼C     Balsamic Vinegar
  2. ¼C      Red Wine Vinegar
  3. 1T       Lemon Zest
  4. 5T       Lemon Juice, Freshly squeezed
  5. 1T       Dijon Mustard
  6.  2T      Blend No.75, from your Refrigerator
  7. 1t       Oregano
  8. ½t       Red Chili Pepper Flakes, Optional
  9. D        Sea Salt and Pepper,  Freshly ground
  10. 2T       Olive Oil


  1. 2lb    Chicken Thighs, Boneless, Skinless, Cut in 1” pieces
  2. ½C    No.75 from your Refrigerator
  3. 1T     Lemon Juice
  4. D       Sea Salt and Pepper
  5. 2T     Olive Oil
  6. 1C     Multi-Color Fingerlings Potatoes, Boiled al Dente,  Halved
  7. 1T     Lemon Juice, more if needed to your taste
  8. 2t      Tarragon, Dried
  9. D       Sea Salt and Pepper
  10. 2T     Olive Oil
  11. 2C     Cherry Tomatoes, Halved, Roasted See Recipe
  12. 8C     Spinach leaves, Stems removed          
  13. 3T     Chestnuts, Toasted and Chopped
  14. ½C    Fresh parsley, roughly chopped
  15. 1C     Bacon, Cooked, chopped – More if desired
  16. ½C    Panko
  17. 1t      Oregano
  18. ½t     Thyme
  19. D       Sea Salt and Pepper
  20. D       Olive Oil




  1. In a mixing bowl, add balsamic and red wine vinegar, mix well
  2. Add lemon zest, lemon juice, mustard, No.75, oregano, parsley, chili flakes, salt and pepper and mix
  3. Add oil and mix well with a fork or wire mixer to emulsify, set aside


  1. Place chicken in a mixing bowl
  2. Add Blend No.75, lemon juice, Salt and pepper and oil, toss to mix
  3. Refrigerate for couple of hours, until ready to cook
  4. Heat oil in wok on medium high heat, bring chicken to room temperature
  5. Sauté chicken 2-3 minutes, or until chicken done, set aside
  6. Place potatoes in a mixing bowl
  7. Add lemon juice, tarragon, salt and pepper, toss to mix well, set aside
  8. Add oil to the same wok over medium heat
  9. Add potato mixture, toss to sauté until golden and edges crispy, set aside
  10. Place panko in mixing bowl
  11. Add oregano, thyme, salt, pepper, mix well
  12. Drizzle oil and sauté for 20 seconds, do not burn


  1. In a serving bowl, drizzle dressing around the sides
  2. Add chicken, potatoes, tomatoes, spinach, parsley, bacon and toss
  3. Add Chestnuts and panko mixture and serve 


  • To really make this easy, the vinaigrette and chicken could be store bought. If you do, shop wisely!