Chicken Salad with Piquillo Dressing Recipe
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.
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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