Chicken With Warm Potato Salad
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Red Wine Vinegar3 tbsps
Extra-Virgin Olive OilDirections:
1
Put the potatoes in a medium saucepan and cover with cold water; season with salt
2
Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes
3
Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes
4
Drain and transfer to a large bowl
5
Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside
6
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
7
Heat a large nonstick skillet over medium-high heat
8
Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side
9
Remove from the heat and drizzle with the lemon juice
10
Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken
11
Photograph by Justin Walker