For a quick dinner last night I decided to turn my favorite potato salad into an entree by adding chicken to it.
Using the fresh dill, radishes and spring onions I had picked up at the farmer’s market I tweaked my Vermont Potato Salad ( to be posted later this summer) to create this quick and delicious main dish salad.
Sheila’s Chicken and Potato Salad
4 boneless chicken breasts, sauteed
1 tablespoon extra virgin olive oil or lightly coat pan with non-stick spray
2 pounds of new potatoes, small red potatoes, or small yukon gold or combination
2 tablespoons white wine
2 -3 tablespoons white wine vinegar
1 and ½ -2 teaspoons kosher salt
freshly ground coarse black pepper to taste
3 large radishes, sliced thinly
3-4 large spring onions, sliced thinly, white and green parts
1 long sweet red pepper, sliced thinly in rings
¼ cup fresh dill, minced
¼ cup fresh Italian parsley, finely chopped
½ cup good mayo (I used Hellman’s Canola Oil Mayo), thinned with the juice of one lemon
additional kosher salt and pepper to taste
Sheila’s Chicken and Potato Salad
Heat a skillet or saute pan on medium high. Add the oil and sautee the chicken breasts until cooked through. Set aside.
Remove the chicken to a cutting board, allow to rest a few minutes, and cut into large chunks. Toss with the white wine and allow to sit.
While chicken is cooking, bring potatoes to a boil in a large saucepan of salted water. Cook 20 minutes or until a small sharp knife can be inserted easily into the potatoes.
Remove potatoes when done. Carefully place in a colander to drain. While still warm, cut into large cubes and place in a large bowl. Toss with the white wine vinegar and the salt and pepper til well coated. Set aside.
Meanwhile, chop the spring onions, slice the radishes and peppers, and mince the dill and parsley.
In a separate small bowl combine the mayo with the lemon juice and set aside. Combine the potatoes with the chicken.
Toss gently with the dressing.
Add the spring onions, radishes, peppers, and herbs.
Toss gently til combined. Taste for seasoning, adding additional salt and pepper if needed. Serve on lettuce leaves.
