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Posts Tagged ‘Salad’

Grilled Potato Salad

Saturday, June 5th, 2010

Potatoes are my favorite side dish.  Sadly, if I’m torn between two items on a menu, one with a potato side dish and the other with something else, the potato is usually the tiebreaker.  Unfortunately, my husband is not a huge fan of my favorite side dish, so I’m always looking for a potato recipe he’ll eat.

The following recipe was a winner.  I came across this recipe a few summers ago when my husband picked up The Cook’s Illustrated Guide to Grilling and Barbecue, and it has since become a staple in our barbecue repertoire.

Grilled Potato and Arugla Salad with Dijon Mustard Vinaigrette (Adapted from The Cook’s Illustrated Guide to Grilling and Barbecue)

1 1/2 lbs. potatoes (my favorite potatoes for this recipe are red potatoes)

Salt

2 tbsp olive oil

pepper

1 tbsp rice vinegar

3 c arugula, sliced into ribbons

1 yellow bell pepper, cut into thin chunks

3 tbsp chives, minced

4 tbsp olive oil

2 tsp dijon mustard

1 shallot, minced

Bring 4 quarts of salted water to a boil.  While you’re waiting for the water to boil, cut the potatoes into slices and skewer the potatoes.

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Place the skewers in the boiling water and cook until the potatoes are tender, about 10 minutes.  Transfer the skewers to a baking sheet and coat the potatoes on all sides with olive oil, salt and pepper.

Blog 095Place the skewers on a hot grill.  Cook until the edges are browned, about 3 minutes per side.

Slide the potatoes onto a cutting board and cut the potatoes into smaller pieces.  Transfer to a bowl and combine with the remaining ingredients.

Blog 097 Enjoy!

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Chicken Salad

Tuesday, April 13th, 2010

Recently, I have had a hankering for chicken salad.  I’m not sure why I love chicken salad so much, but every so often, I have to have it.

This recipe is one of my new favorite chicken salad recipes.

Chicken Salad Contessa (adapted from Food Network)

2 Split Chicken breasts (boneless, skinless)

2 cups chicken broth

Olive Oil

Salt and Pepper

1/2 cup pecan halves

1/2 cup walnut halves

1/2 cup mayonnaise (Hellmann’s Olive Oil Mayonnaise)

1/2 cup sour cream

1 tbsp tarragon leaves

1 cup red grapes, halved

Place the chicken breasts in a pan with the chicken broth.  Cook over medium high heat for 20 minutes.  Cut the chicken into cubes.  Return to pan with olive oil, salt and pepper.

Picture 098Cook the chicken for an additional five minutes.  Remove from the heat, and put the chicken in a bowl to cool.

The original recipe called for toasting the pecans and walnuts, but out of sheer laziness I decided to skip this step.  Instead, I just chopped the wanuts, pecans, and grapes.  I bought too many pecans, so I used about 3/4 c. pecans and 1/4 c. walnuts.

Picture 100Once the chicken is cooled, mix the chicken, nuts, and grapes with the mayo, sour cream, and tarragon.

I served the chicken salad as a sandwich with spinach and cheese.

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