What happens when a classic Philly cheesesteak walks into a salad bar? Pure magic, that’s what. Our Chicken Philly Cheesesteak Salad takes all the iconic elements of the beloved sandwich—tender meat, savory mushrooms, sweet peppers, onions, and melty cheese—and reimagines them in a fresh, satisfying, and surprisingly healthy way.
We start by sautéing thinly sliced chicken (or beef, if you prefer) with loads of mushrooms, bell peppers, and onions in a splash of savory broth. This technique keeps everything moist and flavorful without the need for heavy oil. While that’s cooking, we whip up a tangy Worcestershire vinaigrette that echoes the savory depth of the original sandwich’s essence.
But here’s where we get really creative. Instead of a greasy, heavy roll, we serve our Philly filling over a crisp bed of mixed greens and shredded cabbage, which adds incredible crunch and lightness. And the pièce de résistance? A handful of crispy, oven-roasted potato “fries” perched right on top. We slice potatoes thin, toss them with just a teaspoon of oil and some salt, and roast them until they’re golden and crunchy—mimicking that irresistible shoestring fry texture without the deep fryer guilt.
A slice of low-fat Cheddar or Colby, torn and scattered over the hot filling, melts ever so slightly, tying the whole glorious mess together. With 11.5 grams of fat (most of it from the good-for-you olive oil on the fries!) and a whopping 10 grams of fiber, this salad is a meal that satisfies every craving you have—for a sandwich, for fries, and for something fresh and wholesome. It’s a deconstructed dream.
Philly Cheesesteak Salad with Crispy Roasted Potato “Fries”
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper then set a wire rack on the sheet. Spray the rack with nonstick cooking spray.
- Scrub the potato clean. Using a sharp knife or a mandolin, cut the potato into thin matchstick-sized strips, about ⅛-inch thick, resembling skin-on shoestring fries.
- In a small bowl, toss the potato strips with 1 teaspoon of olive oil and ¼ teaspoon of salt until evenly coated.
- Spread the potato strips in a single layer on the prepared wire rack. Do not overcrowd; give them room to breath so they can crisp.
- Roast for 18-25 minutes, spinning the baking sheet halfway through, until golden brown and crispy. Keep a close eye on them in the last few minutes—they can go from perfect to burnt quickly!
- While the potatoes roast, prepare your ingredients. Slice the 4 ounces of chicken breast into thin strips, about ¼-inch thick.
- Wipe the mushrooms clean with a damp paper towel, then slice them.
- Remove the stem and seeds from the green bell pepper, then slice it into thin strips.
- Peel and thinly slice the onion.
- Slice the tomatoes into thin rounds.
- Heat a medium non-stick skillet over medium-high heat. Add the ¼ cup of broth.
- Once the broth begins to simmer, add the sliced chicken, mushrooms, green pepper, and onion.
- Cook, stirring frequently, for 6-8 minutes, until the chicken is cooked through and no longer pink, and the vegetables have softened. The broth will mostly evaporate, leaving the mixture moist and flavorful. Remove from heat.
- In a small bowl or jar, combine 1 teaspoon of Worcestershire sauce, 1 tablespoon of vinegar, 1 tablespoon of Dijon mustard, ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder, and a pinch of black pepper.
- Whisk or shake vigorously. If the dressing is too strong, add 1 tablespoon of water to thin it slightly.
- In a large bowl, combine the 2 cups of mixed greens and 1 cup of shredded cabbage.
- Pour about half of the Worcestershire vinaigrette over the greens and toss to coat.
- Pile the dressed greens onto a plate or into a wide bowl.
- Arrange the sliced tomatoes over the top of the greens.
- Spoon the hot chicken and vegetable mixture over the sliced tomatoes.
- Tear the slice of low-fat cheese into a few pieces and scatter it over the hot chicken so it softens and begins to melt slightly.
- Spread the crispy roasted potato “fries” around the edge of your salad.
- Drizzle the remaining dressing over the salad, or serve on the side. Serve immediately while the chicken is hot and the fries are crispy.
Notes
- Make it a True Philly: For a more authentic version, substitute the chicken with 4 ounces of thinly sliced beef steak, such as sirloin or flank steak. Cook it the same way! NOTE: This will add calories and saturated fat.
- Fry Success: The key to crispy “fries” is cutting them uniformly thin and not overcrowding the baking sheet. A mandoline makes quick work of this.
- Broth Sauté: Using broth instead of oil to cook the chicken and vegetables keeps the filling flavorful and moist while significantly reducing fat.
- Cheese Melting: Adding the cheese while the chicken is still hot allows it to soften beautifully, mimicking that iconic Philly cheesesteak cheese melt.
