This Greek-inspired dish pairs tender lemon and oregano marinated chicken with a fresh, citrusy potato salad abundant in vegetables. The light dressing and bright acidic flavors break away from traditional heavy potato salads.
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Place 5 cloves garlic, 1 tbsp oregano, 1 tsp salt, 1 tsp pepper, 2 tbsp olive oil, 2 tbsp lemon juice, and 1 lb chicken breasts in a vacuum bag. Vacuum seal bag and place in a Suvie pan, cover completely with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 155°F for 1 hour, Top Zone: None
Place 10 oz new potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Potatoes, Uncut, 45 minutes
Meanwhile, whisk together remaining 1 tbsp lemon juice, 3 tbsp olive oil, 1 tsp oregano, 1½ tsp Dijon, ½ tsp salt, and ½ tsp black pepper in a small bowl until combined. Set aside.
In a large bowl combine 1 cup cherry tomatoes, 1 cup cucumbers, 1/2 cup red onion, 1/2 cup kalamata olives, and 2 cups spring mix. Refrigerate until cook is complete.
Once the cook has finished, remove the potatoes and chicken from Suvie. Drain water from chicken pan and transfer chicken to a cutting board. Cut potatoes into quarters. Add potatoes, 1/2 cup feta, and dressing to the large bowl with the Greek salad.
Divide salad between plates. Slice the chicken against the grain and serve on top of salad.
Store covered in the refrigerator for up to 3 days. Reheat chicken gently in a 325°F oven for 10 minutes or serve chilled; the potato salad is best served cold or at room temperature.
Marinate for at least 30 minutes for flavor to develop, or up to 4 hours for deeper seasoning. Don't exceed 8 hours as the acid can over-tenderize the meat.
Yes. Prepare the potato salad up to 4 hours ahead and keep refrigerated. Cook the chicken just before serving to maintain juiciness, or serve it chilled.
New potatoes are ideal because they hold their shape and have thin, tender skin. Baby potatoes or fingerlings are good substitutes.
Cook until the internal temperature reaches 165°F (74°C) at the thickest part, or until juices run clear when pierced with a knife.
Yes, all ingredients are naturally gluten-free. Verify your oregano and Dijon mustard labels if you have severe celiac sensitivity.
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