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 Recipe 4 boneless chicken breast halves with skin (about 2 lbs) Fossil River sea salt and freshly ground Tellicherry pepper 1/4 cup plus 1 tablespoon As Pontis extra virgin olive oil 12 ounces of red skinned potatoes cut into one inch pieces 1/2 cup canned Piquillo Peppers (4oz) 1 small garlic clove 2 tablespoons Sanchez Romate 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
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