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Receta Chicken And Potato Salad
by Global Cookbook

Chicken And Potato Salad
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Ingredientes

  • 10 ounce small red potatoes quartered
  • 3/4 tsp salt
  • 10 ounce skinless boneless chicken breasts cut into 1" pcs
  • 1 med red bell pepper seeded and coarsely minced
  • 1 med yellow bell pepper seeded and coarsely minced
  • 8 med scallions thinly sliced
  • 2 Tbsp. fresh flat-leaf parsley chopped
  • 1 Tbsp. fresh thyme leaves chopped or possibly 1 t dry
  • 1 Tbsp. grated lemon rind
  • 1/3 c. red wine vinegar
  • 1 Tbsp. extra virgin olive oil plus
  • 1 tsp extra virgin olive oil
  • 1 Tbsp. Dijon mustard coarse grain
  • 1/2 tsp freshly grnd black pepper
  • 8 x Bibb lettuce leaves or possibly Boston

Direcciones

  1. In medium saucepan, combine potatoes and 1/2 tsp. of the salt; add in water to cover. Bring liquid to a boil. Reduce heat to low; simmer 10-15 min, till potatoes are tender. Drain, discarding liquid; rinse with cool water. Drain again. Transfer potatoes to large bowl; set aside.
  2. In a large skillet, bring 2 c. water to boil. Add in chicken; bring liquid to boil. Reduce heat to low; poach chicken 6 min, till cooked through.
  3. With slotted spoon, transfer chicken to bowl with potatoes. Add in red and yellow bell peppers, scallions, parsley, thyme and zest to potato mix; toss to combine.
  4. In small jar with tight fitting lid or possibly small bowl, combine vinegar, oil, mustard pepper and remaining 1/4 tsp. salt; cover and shake well or possibly, with wire whisk blend till combined. Pour vinegar mix over potato mix; toss gently to coat. Chill, covered, at least 2 hrs or possibly overnight.
  5. Just before serving, arrange lettuce leaves around edges of potato mix.
  6. NOTES : This salad is easy to make, easy to clean up after and delicious whether you're watching your fat intake or possibly not.