French Potato-Chicken Salad
By: Doris Christopher
2lb unpeeled red potatoes (about 6 medium)
1lb fresh green beans
1lb boneless skinless chicken breast halves (about 4 breast halves)
1/3 cup olive oil
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons dry dill
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon sugar
Ground black pepper to taste
Cut potatoes into ½ inch chunks. Bring 2 inches water to a boil. Reduce heat to medium. Add potatoes, cover. Steam 18-20 minutes. Remove potatoes to large serving bowl. Remove ends from beans; discard. Cut beans into 2 inch pieces. Add beans to steamer, cover. Steam 10-12 minutes, add to potatoes. Cut chicken into 1 inch cubes. Place chicken in steamer, cover. Steam 9-10 minutes, adding water if necessary. Add chicken to bowl. In another bowl whisk oil, vinegar, mustard, dill, Worcestershire sauce, salt and sugar together. Pour dressing over vegetables and chicken; toss gently. Season to taste with pepper. Serve warm.
6 servings
Can be made without chicken if desired.
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