Chicken Salad with Piquillo Dressing
Recipe from Food & Wine

Seamus Mullen slowly poaches chicken in a broth made with chicken stock, white wine, and vegetables. He tosses the meat with salad greens, fingerling potatoes, carrot ribbons, and Spanish Arbequina olives, which can be hard to find. Roast the chicken in the oven instead of poaching it, and combine it with red-skinned potatoes and ubiquitous kalamata olives.


Chicken Salad with Piquillo Dressing
Kana Okada

by 1  person


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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
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Ingredients
  • 4   
    boneless chicken breast halves with skin (about 2 pounds)
  •  
    Salt and freshly ground pepper
  • 1/4  cup 
    plus 1 tablespoon extra-virgin olive oil
  • 12   ounces 
    red-skinned potatoes, cut into 1-inch pieces
  • 1/2  cup 
    jarred piquillo peppers (4 ounces)
  • 1   
    small garlic clove
  • 2   tablespoons 
    sherry vinegar
  • 1   tablespoon 
    honey
  • 1   tablespoon 
    fresh lemon juice
  • 1/4  cup 
    pitted kalamata olives, sliced
  • 1   
    carrot, shaved into ribbons with a vegetable peeler
  • 12   ounces 
    mesclun (4 packed cups)
Directions
1.
Preheat the oven to 425 degrees. Season the chicken with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the olive oil over moderately high heat. Add the chicken skin side down and cook until very lightly browned, about 3 minutes. Turn the chicken skin side up and transfer the skillet to the oven; roast the chicken for about 10 minutes, until it is cooked through. Transfer the roasted chicken to a work surface and let cool.
2.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain the potatoes and let cool.
3.
In a blender, combine the piquillo peppers with the garlic, vinegar, honey, and lemon juice and puree until very smooth. With the machine on, add the remaining 1/4 cup of olive oil in a thin stream and blend until the dressing is emulsified. Season the dressing with salt and pepper.
4.
Discard the chicken skin and thinly slice the breasts crosswise. In a large bowl, toss the chicken with the potatoes, olives and carrot and toss with the dressing. Add the mesclun, toss gently and serve.
MAKE AHEAD:

1.
The salad can be prepared through Step 3 and refrigerated overnight.
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