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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Braxton Randall
[email protected]This dish was a bit too salty for my taste.
Heather's Corner
[email protected]Overall, I thought this was a good recipe.
Jutt Ggg
[email protected]I found this recipe to be a bit too complicated.
Abdu Hamdu
[email protected]This was a great recipe! I will definitely be making it again.
wise Goku
[email protected]I would definitely make this dish again, but I would make a few changes to the recipe.
Nabin Roka
[email protected]This recipe is perfect for a summer cookout.
Shani Bhatti
[email protected]I thought the dressing was a bit too tangy for my taste.
Ally Khanny
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Nokuthula Kgothatso
[email protected]I would recommend using a different type of potato, such as red potatoes or Yukon Gold potatoes.
onyii joy
[email protected]This recipe is a great way to use up leftover chicken.
Shyambabu Sarraf
[email protected]I made this dish for a picnic and it was perfect! The chicken and potato salad stayed fresh and flavorful all day long.
Viridiana Gonsales
[email protected]This recipe is a keeper! I love the combination of chicken and potato salad.
Ihtesham Jani
[email protected]I thought the dish was a bit bland. I would add more seasoning next time.
Charlotte Jordaan
[email protected]The chicken was a bit dry, but the potato salad was very good.
Hawaiian Punch
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this dish again.
Lauren Oreilly
[email protected]I made this dish for a potluck and it was a huge success! Everyone raved about the chicken and potato salad, and I even got a few requests for the recipe.
Bryce Fowler
[email protected]This chicken and potato salad dish was a hit with my family! The chicken was juicy and flavorful, and the potato salad was creamy and tangy. I especially loved the addition of bacon and green onions.