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Succulent grilled chicken with vibrant peppers on a sizzling plate, perfect for a tasty meal.

Philly Cheesesteak Salad with Crispy Roasted Potato "Fries"

All the savory, satisfying flavors of a classic Philly cheesesteak—minus the heavy roll and greasy fry-up! Tender chicken (or beef!) is sautéed with mushrooms, peppers, and onions in a savory broth, then piled high over crisp greens and cabbage. We top it with a slice of melty low-fat cheese and a handful of crispy, oven-roasted potato "fries" that mimic that irresistible fast-food crunch without the deep fryer. A tangy Worcestershire vinaigrette ties it all together. It's a salad that thinks it's a sandwich, and we're completely here for it.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1
Course: chicken, dinner, Entree, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

For the Crispy Potato "Fries"
  • ¼ cup Yukon Gold or russet potato
  • 1 teaspoon olive oil or avocado oil
  • ¼ teaspoon salt or to taste
For the Philly Chicken
  • 4 ounces boneless skinless chicken breast
  • ½ cup fresh mushrooms
  • ¼ cup green bell pepper
  • ¼ cup yellow or white onion
  • ¼ cup low-sodium beef or chicken broth
For the Salad Base
  • 2 cups mixed greens
  • 1 cup shredded cabbage green, red, or coleslaw mix
  • ½ cup tomatoes
  • 1 slice low-fat Cheddar or Colby cheese about 1 ounce
For the Vinaigrette
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon white or red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dry Italian seasoning
  • ¼ teaspoon garlic powder
  • 1 tablespoon water to thin, if needed
  • 1 pinch of black pepper

Method
 

Roast the Potato "Fries"
  1. 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.
  2. 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.
  3. In a small bowl, toss the potato strips with 1 teaspoon of olive oil and ¼ teaspoon of salt until evenly coated.
  4. 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.
  5. 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!
Prepare the Chicken Mixture
  1. While the potatoes roast, prepare your ingredients. Slice the 4 ounces of chicken breast into thin strips, about ¼-inch thick.
  2. Wipe the mushrooms clean with a damp paper towel, then slice them.
  3. Remove the stem and seeds from the green bell pepper, then slice it into thin strips.
  4. Peel and thinly slice the onion.
  5. Slice the tomatoes into thin rounds.
Cook the Philly Filling
  1. Heat a medium non-stick skillet over medium-high heat. Add the ¼ cup of broth.
  2. Once the broth begins to simmer, add the sliced chicken, mushrooms, green pepper, and onion.
  3. 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.
Make the Vinaigrette
  1. 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.
  2. Whisk or shake vigorously. If the dressing is too strong, add 1 tablespoon of water to thin it slightly.
Assemble the Salad
  1. In a large bowl, combine the 2 cups of mixed greens and 1 cup of shredded cabbage.
  2. Pour about half of the Worcestershire vinaigrette over the greens and toss to coat.
  3. Pile the dressed greens onto a plate or into a wide bowl.
  4. Arrange the sliced tomatoes over the top of the greens.
  5. Spoon the hot chicken and vegetable mixture over the sliced tomatoes.
  6. 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.
  7. Spread the crispy roasted potato "fries" around the edge of your salad.
  8. 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.