Potato and Chicken Salad with Salsa Verde

by Copicut Staff August 10, 2017

INGREDIENTS

(for the Salsa Verde)

  • 1 cup loosely packed flat-leaf parsley leaves
  • 1 cup loosely packed mint leaves
  • 1/2 cup loosely packed dill sprigs
  • 1/4 cup olive oil
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon fresh lemon juice
  • Freshly cracked black pepper

(for the Salad)

  • 6 fingerling potatoes
  • 1 sprig mint
  • Kosher salt
  • 2 cooked chicken breast halves, cut into thick strips or shredded
  • 1 tablespoon capers (preferably salt-packed), rinsed and drained
  • 2 ounces baby arugula leaves

INSTRUCTIONS

  1. For the salsa verde: Combine the parsley, mint, dill, oil, mustard, lemon juice and pepper in a food processor; pulse just until coarsely chopped.
  2. For the salad: Combine the potatoes, the sprig of mint and a generous pinch of salt in a medium saucepan. Add enough cool water to cover by at least 1 inch, and bring to a boil over medium-high heat. Cook for 15 minutes or until the potatoes are just tender enough to pierce with a sharp knife.
  3. Drain; cut the potatoes in half lengthwise and return them to the (empty) saucepan over low heat along with the chicken and capers. Toss to incorporate; cook just long enough to warm everything through. Turn off the heat.
  4. Add the salsa verde to the saucepan and toss gently to coat.
  5. Divide the arugula between plates. Top with the dressed salad. Serve right away.
Adapted from “No Time to Cook: Fresh and Easy Recipes for a Fast Forward World," by Donna Hay (Hardie Grant, 2008). As seen in The Washington Post.

 



Copicut Staff
Copicut Staff

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