A delectable combination!
Preheat oven to 400 roast preferably or bake if you do not have a roast setting.
Place diced potatoes on a baking sheet lined with tin foil.
Toss well with seasoning and oil.
Roast in oven for about 45 minutes until potatoes are very brown and crispy. Turn a few times while cooking.
Sprinkle a little salt on cut chicken and place in a bowl.
Add peppers and onion and all other seasonings through olive oil to chicken. Stir well.
Let marinate in refrigerator for at least 30 minutes and up to all day.
Bring chicken to room temperature.
When potatoes are getting close to being done, heat a cast iron skillet or other large pan to medium-high.
Spray pan with cooking spray. Add 1/2 batch of marinated chicken, peppers and onion.
Cook until chicken is brown, about 15 minutes*. Be sure to brown both sides of chicken.
Place cooked chicken on one section of the serving platter you plan to use and cover with tinfoil.
Repeat with other half of the chicken and peppers.
While chicken and potatoes are cooking, mix all salad vegetable ingredients together in a bowl and top with cheese.
Whisk salad dressing ingredients together and set dressing aside.
Whisk all ingredients together and set aside.
I like to assemble the bowl elements on a platter so everyone can take what they want. (see photo)
Dress the salad and toss it. Place it on it's own section of the platter next to the chicken.
Place potatoes in their own section of the platter.
Drizzle the whole platter with tahini sauce or leave it in a little bowl on the platter so everyone can take what they want.
*I used the small blade on my Vidalia Chop Wizard to dice the potatoes.
*When browning chicken in a skillet, let it sit for a while on each side so that it gets a chance to brown. In other words, don't stir it or flip it too quickly.