Spring Vegetable Chicken Salad Friday, May 4, 2012


1 1/2 pounds small red potatoes, quartered

1/2 pound green beans, halved crosswise

1/4 cup extra-virgin olive oil

2 TBSP coarsely chopped capers

1/4 cup chopped flat-leaf parsley plus more for garnish

Grated peel and juice of 1/2 lemon

Salt and pepper

1 lb skinless, boneless chicken breast halves, cooked and cut into strips


In a large saucepan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Add the green beans to the boiling water and cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool. In a large bowl, whisk together 1/4 cup olive oil, 1 TBSP capers, 3 TBSP parsley, the lemon peel and. Add the chicken, potatoes and beans and toss; season with salt and pepper. Sprinkle the top with additional chopped parsley. Chill and serve.

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