Parsley Chicken And Potato Salad Recipes

Steps:

• In 2-quart saucepan, place potatoes and enough cold water to cover potatoes by at least 3 inches. Add 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover; cook 2 to 3 minutes or until tender. Drain; keep covered 2 to 3 minutes longer.
• Meanwhile, in another saucepan, heat broth to boiling. Add sliced chicken; cook 2 to 3 minutes or until heated through.
• In large bowl, beat oil, vinegar and parsley with whisk. Add onion, drained potatoes, the chicken and 1/4 cup of the broth; toss. Let stand at room temperature 10 minutes. Season with salt and pepper. Serve over salad greens.

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Steps:

• Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortably. Add oil, thyme and garlic, place on stovetop over medium heat and cook until the oil just begins to bubble.
• Transfer pan to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator until ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
• Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven, and salt to taste.
• Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice, until both sides are nicely crisp and brown, approximately 15 minutes. Serve hot or at room temperature.
• Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, whisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, then toss the parsley and the dressing together.
• To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.

Steps:

• Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
• Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
• Blend in the oil and vinegar.
• Put this in a small bowl and mix with the mayonnaise.
• Pour this over the salad and mix it very well.
• Cover the dish, leave in the fridge for at least 2 hours.
• When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.

Steps:

• In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours.
• A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.