Chicken Salad With Hash Brown crouton

• 8 chicken thighs, boneless, skinless (about 1 1/2 lb)
• 23 cup balsamic vinaigrette, divided
• 12 teaspoon salt
• 12 teaspoon pepper
• 3 tablespoons vegetable oil, divided
• 1 cup shredded hash brown
• 12 cup part skin mozzarella cheese, shredded
• 0.5 (156 g) package mixed baby greens
• 14 cup thinly sliced red pepper

1. Preheat oven to 350.
2. Toss chicken with 1/4 cup vinaigrette, salt nad pepper to coat evenly.
3. Heat 1 tablespoons oil in a large skillet over medium-high heat.
4. Add chicken and cook until browned, about 2 minutes per side.
5. Transfer chicken to a baking pan.
6. Bake until cooked through, 10-12 minutes.
7. Toss hash browns with cheese until well combined.
8. Wipe skillet clean with a paper towel.
9. Add remaininig oil to warm skillet over medium-high heat.
10. Form potato mixture into 4 thin, equal patties.
11. Cook until golden and cooked through, 3-5 minutes per side.
12. Drain on paper towel.
13. Slice chicken into strips.
14. Toss greens with reserve vinaigrette and red pepper; divide between four serving plates.
15. Arrange chicken over each salad.
16. Garnish each with a potato crouton.

chicken, balsamic vinaigrette, salt, pepper, vegetable oil, hash brown, mozzarella cheese, red pepper

Taken from www.food.com/recipe/chicken-salad-with-hash-brown-crouton-366495 (may not work)