Chicken Salad with Piquillo Dressing Recipe

Name: Chicken Salad with Piquillo Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breast halves with skin (about 2 pounds); Salt and freshly ground pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 12 ounces red-skinned potatoes, cut into 1-inch pieces; 1/2 cup jarred piquillo peppers (4 ounces); 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 (4 packed cups)

Servings: persons

4 boneless chicken breast halves with skin (about 2 pounds)
Salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
12 ounces red-skinned potatoes, cut into 1-inch pieces
1/2 cup jarred piquillo peppers (4 ounces)
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 (4 packed cups)

1
Preheat the oven to 425.
2
Season the chicken with salt and pepper.
3
In a large ovenproof skillet, heat 1 tablespoon of the olive oil over moderately high heat.
4
Add the chicken skin side down and cook until very lightly browned, about 3 minutes.
5
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.
6
Transfer the roasted chicken to a work surface and let cool.
7
Meanwhile, bring a medium saucepan of salted water to a boil.
8
Add the potatoes and cook until tender, about 10 minutes.
9
Drain the potatoes and let cool.
10
In a blender, combine the piquillo peppers with the garlic, vinegar, honey and lemon juice and puree until very smooth.
11
With the machine on, add the remaining 1/4 cup of olive oil in a thin stream and blend until the dressing is emulsified.
12
Season the dressing with salt and pepper.
13
Discard the chicken skin and thinly slice the breasts crosswise.
14
In a large bowl, toss the chicken with the potatoes, olives and carrot and toss with the dressing.
15
Add the mesclun, toss gently and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless chicken breast halves with skin (about 2 pounds), Salt and freshly ground pepper, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 12 ounces red-skinned potatoes, cut into 1-inch pieces, and more.

Yes, Chicken Salad with Piquillo Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad with Piquillo Dressing

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