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French Potato Chicken Salad

21st.Century.Chef's picture
Ingredients
  Unpeeled red potatoes 2 Pound, cut in 1/2-inch chunks
  Fresh green beans/2 packages, 10 ounces each frozen green beans, thawed 1 Pound, cut into 2-inch pieces
  Skinless, boneless chicken breast halves 4
  Olive oil 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  All purpose dill mix 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper To Taste
Directions

Place potatoes in Stainless Steel Steamer.
Cover and steam over medium heat for 10 minutes.
Add beans to steamer, cover and steam 5 to 8 minutes longer, or until potatoes are tender.
Transfer potatoes and beans to Batter Bowl and set aside to cool slightly.
Cut chicken into 1-inch cubes with 5-inch Self-Sharpening Utility Knife.
Arrange chicken cubes in steamer, cover and steam 8 to 10 minutes, or until no trace of pink remains in center of cubes.
Add chicken to Batter Bowl with vegetables.
In separate bowl, using Mini-Whipper, whisk oil with vinegar, mustard, Worcestershire sauce, Dill Mix, salt and pepper.
Pour over chicken and vegetables and toss.
Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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