CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE
Steps:
- Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
- Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.
SMOKY CORN SALAD
I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.
Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
POTATO SALAD WITH SMOKED CHICKEN AND CORN ON THE COB
Provided by Marian Burros
Categories dinner, one pot, salads and dressings, main course
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Scrub but do not peel the potatoes. Cook in water to cover in pot large enough to hold the corn as well. Cover the pot, and cook the potatoes until they are tender, for 10 to 20 minutes, depending on size. If you cannot find very small potatoes, cut them up.
- In serving bowl whisk together vinegar, wine, oil and mustard; stir in yogurt.
- Cut the chicken into bite-size chunks, and add to dressing.
- Shuck corn.
- Finely chop the onion; wash dry and chop the basil and stir onion and basil into the dressing.
- Trim the tough stems from the arugula, wash thoroughly and dry.
- Two minutes before the potatoes are ready, place a steamer in the pot and add the corn.
- When potatoes and corn are cooked, drain them well. Cut potatoes into quarters or halves. Combine the potatoes with the dressing, and season with salt, if desired, and pepper.
- Wash, trim and cut the tomatoes into thick slices. Arrange the arugula on a serving plate; top with tomato slices, spoon the potato-chicken salad over tomatoes and serve corn on the side.
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