Season and grill the chicken: Season the chicken breasts with salt, pepper and your favorite herbs. Grill on the BBQ until an internal temperature of 165° F is reached. Remove from heat, cover with tinfoil and let rest for 5-10 minutes.
To serve, plate the salad and top with dressing. Slice (if desired) and plate the grilled chicken next to the potatoes. Enjoy!
Notes
*Refrigerate the remaining dressing for up to 1 week.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/grilled-chicken-strawberry-summer-salad-with-roasted-garlic-mashed-potatoes/