shop now for Facebook
You are Shopping By: Home  >Recipes  >All Recipes
Chicken Salad with Piquillo Dressing Recipe

Chicken Salad with Piquillo Dressing Recipe
Product Code: recipe-364
Unit of Measure:EACH
Our Price: Click to see price
Quantity:
More
Less
 


Description 

This recipe is adapted from chef Seamus Mullen of New York City's Boqueria (Food and Wine magazine October 2009.) It is light and refreshing and will go well with a Spanish themed meal.

Chicken Salad with Piquillo Dressing

4 boneless chicken breast halves with skin (about 2 lbs)
sea salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra virgin olive oil
12 ounces of red skinned potatoes cut into one inch pieces
1/2 cup jarred piquillo peppers (4oz)
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 salad mix

Directions
1. Preheat the oven to 425 degrees. Season the chicken with salt and pepper. In a large oven proof skillet, heat 1 tablespoon of the olive oil over moderately high heat. Add the chicken skin side 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 chicken breasts crosswise. In a large bowl, toss the chicken with the potatoes, olives, carrot, and toss with the dressing. Add the mesclun, toss gently and serve.

Serves 4

I N G R E D I E N T S

R E V I E W S

Be the first to submit a review on this product!
Review and Rate this Item

T o p S e l l e r s in All Recipes

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe
SKU:  recipe0220
Price: Click to see price

Add Roasted Cauliflower with Cocoa & Smoked Paprika Recipe to Cart

ChefShop Newsletter Signup

Empty

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00 >

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

>

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe
SKU:  recipe0220
Price: Click to see price

>

Add Roasted Cauliflower with Cocoa & Smoked Paprika Recipe to Cart

chefshop.com shipping

Peppercorns - Black Tellicherry
SKU:  4434
$16.99

Add Peppercorns - Black Tellicherry to Cart

Piquillo Peppers, Organic - Matiz
SKU:  6434
$13.99

Add Piquillo Peppers, Organic - Matiz to Cart

Piquillo Peppers Vila Vella
SKU:  6268
Click to see price

More Details

Trapani Fine Sea Salt
SKU:  6672
$9.99

Add Trapani Fine Sea Salt to Cart

Shop Online, Order Toll-Free 800-596-0885, or Fax 206-267-2205
©1999-2014 ChefShop.com® All Rights Reserved.