Dilled Chicken and Potato Salad

If you're looking for something different to make with those cheap chicken tenders you find at the market, then have I got a deal for you.

Perfect for summer entertaining on a hot summer evening, last night's salad makes good use of the quick cooking little morsels along with lovely roasted fingerling potatoes. Joined by red pepper, sweet onion and capers, it's loaded with fresh dill and dressed in a Dijon mustard red wine vinaigrette. It would be wonderful with the addition of black olives or melon balls too, if you're so inclined. We had our salad on a bed of mixed greens and garnished with a perfectly ripe avocado.

Be sure not to leave out the capers because their pungent salty flavor really adds to the complexity of the flavors and if you're not a dill fan, substitute fresh basil instead. This is quite a hardy, filling, flavorful salad so along with some garlic bread, fresh fruit and a glass of cool wine, it makes for a perfect Monday night feast.

 

Dilled Chicken and Potato Salad (adapted from Gulf shore Delights, Junior League of Ft. Myers)

1 pound chicken tenders

1 pound mini potatoes (I used fingerling)

Salt and lemon pepper seasoning

Cooking spray

1 large red pepper, chopped

1/3 cup sweet onion, chopped

1/4 cup chopped fresh dill

1/4 cup capers, rinsed and drained

Coarse ground black pepper

1 fresh avocado, sliced

Mixed greens

Preheat oven to 400. Spray 2 baking sheets with cooking spray. Wash and dry mini potatoes and spread evenly on baking sheet. Spray potatoes lightly with cooking spray. Season chicken tenders well with salt and lemon pepper. Place on second baking sheet. Bake potatoes for 15 minutes or until soft when pierced with a fork. Remove from oven and cool. Place chicken tenders under broiler and broil for additional 5 minutes to give them a little color. Remove from oven and cool. Slice chicken into large 1 inch pieces.

Combine cooled chicken and potatoes with red pepper, onion, dill and capers. Season with coarse ground black pepper. Cover and refrigerate until very cold. Just before serving add dressing and taste for seasoning, adding salt and pepper as required. Serve on a bed of lettuce and garnish with fresh avocado slices. Makes 4 to 6 servings.

Dressing:

1/3 cup red wine vinegar

1-1/2 teaspoons sugar

3 tablespoons Dijon mustard

Salt and pepper to taste

1 cup light olive oil

In food process, combine red wine vinegar, sugar, Dijon, salt and pepper. With motor running slowly drizzle olive oil and mix until all ingredients are emulsified. Refrigerate to blend flavors. Download Dilled Chicken and Potato Salad

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Comments

[Mary from Apron Strings & Wedding Rings]

What a perfect meal for a Summer's night!

[June]

It's quite different for a chicky salad, but no less delish. I think one could add sun dried tomatoes and roasted red peppers and it would be wonderful too (sans dill).

[Lea]

That looks cool and refreshing for a summer evening...

[Lorraine]

This looks great June. I like the addition of the little potatoes and the avocado.

[June]

Thanks Lorraine. I'm addicted to those darn little potatoes and they have so much flavor when they're roasted rather than steamed.