Uptown Supper Salad
Submitted by ydra
Warm chicken and potato supper salad with cherry tomatoes, olives, red onion, red wine vinegar, and crumbled blue cheese on a bed of lettuce. Dinner in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis is a main-dish salad that actually fills you up. Poached chicken breasts and diced potatoes get tossed warm with cherry tomatoes, sliced olives, red onion, and a bright red wine vinegar dressing.
Pile the whole thing onto crisp lettuce leaves and scatter crumbled blue cheese over the top.
It’s elegant enough for company but quick enough for a Tuesday night when you want something that feels a little more pulled-together than the usual weeknight scramble.
Pro Tips
- Poach the chicken gently; a rolling boil makes it tough and dry
- Toss the warm potatoes and chicken with vinegar while still hot so they absorb the tangy dressing
- Use peppery red onion sparingly if serving to guests who are sensitive to raw allium bite
- Swap blue cheese for goat cheese or feta if you prefer a milder, creamier crumble
Ingredients
Directions
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes.
Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced.
Drain thoroughly.
Add remaining ingredients to potatoes and chicken except lettuce and cheese.
Toss gently over low heat just until warm. Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese.
Comments
