Sunday, May 15, 2011

Dill Chicken Potato Salad

As the weather gets warmer we often need recipes that will keep for a day or two and that are easy to put together.  Meals that are easy to take on a picnic or BBQ are perfect for this time of year.  Tyson's Grilled & Ready chicken breast strips help make this much easier.  They are tender and juicy and perfectly seasoned so they are easy to add to almost any recipe.  My family doesn't use a great deal of mayonnaise and prefers salads with vinaigrettes, even when it comes to potato salad. Combining the light taste of my potato salad with the easy to use Tyson chicken strips makes for a winning salad.


This salad has it all.  Fresh tender chicken, potatoes, veggies (leeks), fruit (tomatoes ...yes I know there is some disagreement on this but I say fruit) and a light refreshing taste.  Add more chicken for an even heartier meal, it is a great lean protein.

Dill Chicken and Potato Salad

9 oz Tyson Grilled & Ready chicken breast strips, cut into cubes
2 pounds assorted baby potatoes, (ie. purple, red and new potatoes) or cut potatoes into large bite size pcs.
1 cup grape or cherry tomatoes, cut in half
3/4 cup chopped leeks
1/4 cup chopped chives
1 T. fresh dill or 1 tsp dried dill
1/4 cup extra virgin olive oil
2 T. red wine vinegar
Sea salt and pepper to taste

Wash the potatoes.  I found an assortment of baby potatoes which were perfect for this salad.  Cook Potatoes in salted water until they are fork tender but not mushy.


While the potatoes are cooking cube the chicken and chop the leeks.  Rinse the leeks very well to remove any dirt that may be trapped between the layers.
 

Place about 2 T. of olive oil in a hot skillet, add the leeks, and cook a few minutes until softened.


Drain potatoes and run cold water over them to stop the cooking.  Set leeks aside.  In a small bowl combine  1/4 cup olive oil and 2 T. red vinegar and whisk well.  Cut the potatoes in half.


In a bowl combine the potatoes, tomatoes, chicken, leeks, chives and dill, stir mix well.


Whisk the olive oil and vinegar again and pour over the salad.  Mix until well coated.  Season with sea salt and pepper to taste.  Refrigerate for at least one hour before serving to allow the flavors to meld.
 

As part of the Foodbuzz Tastemaker Program, I received Tyson Grilled & Ready Chicken Breast Strips.

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