New Potato & Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I have never found raspberry vinegar that this recipe calls for so I just use the red wine vinegar and it is great, too. Ingredients:
3 large chicken breast halves, boned |
2 tablespoons cornstarch |
2 tablespoons olive oil |
1 teaspoon coarsely ground black pepper |
1 clove garlic, minced |
1/4 teaspoon salt (plus pinch salt) |
12 -14 small new potatoes |
2 cups cored and sliced radicchio or 2 cups red cabbage |
2 cups torn boston lettuce |
2 cups green leaf lettuce |
2 cups belgian endive |
4 plum tomatoes, seeded,sliced |
8 ounces crumbled feta cheese |
1/2 cup olive oil |
2 tablespoons raspberry vinegar |
1 tablespoon fresh lemon juice |
1/2 teaspoon dijon mustard, mustrard |
salt |
fresh ground pepper |
toasted walnuts or pine nuts |
Directions:
1. Sprinkle chicken breasts with cornstarch.
2. Cook in hot oil (12 skillet) and season with pepper, garlic and 1/4 tsp salt.
3. Cook until browned, about 4-5 minutes each side.
4. Remove from pan and keep warm.
5. Reserve pan and drippings.
6. Cook potatoes until soft.
7. Cool 5 minutes.
8. Cut into quarters.
9. Reheat reserved pan and add potatoes.
10. Cook until nicely browned.
11. Set aside.
12. In large bowl, combine radicchio and salad greens, tomatoes and feta cheese.
13. Slice warm chicken breasts into bite-size pieces.
14. Add to salad mixture, along with warm potatoes.
15. Combine dressing ingredients.
16. Toss with salad.
17. Garnish with nuts.
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