Chicken with Warm Potato Salad Recipe

Name: Chicken with Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby Yukon gold potatoes, halved; Kosher salt; 4 ounces green beans, trimmed and cut into pieces; 1 3 -ounce jar roasted red peppers, drained and chopped; 1 tablespoon red wine vinegar; 3 scallions (white and light green parts only), thinly sliced; 3 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 1/4 pounds thin-cut skinless, boneless chicken breasts; Juice of 1 lemon; 3 cups baby arugula (about 2 ounces); 2 ounces goat cheese, crumbled

Servings: persons

1 pound baby Yukon gold potatoes, halved
Kosher salt
4 ounces green beans, trimmed and cut into pieces
1 3 -ounce jar roasted red peppers, drained and chopped
1 tablespoon red wine vinegar
3 scallions (white and light green parts only), thinly sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 1/4 pounds thin-cut skinless, boneless chicken breasts
Juice of 1 lemon
3 cups baby arugula (about 2 ounces)
2 ounces goat cheese, crumbled

1
Put the potatoes in a medium saucepan and cover with cold water; season with salt.
2
Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes.
3
Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes.
4
Drain and transfer to a large bowl.
5
Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
6
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7
Heat a large nonstick skillet over medium-high heat.
8
Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side.
9
Remove from the heat and drizzle with the lemon juice.
10
Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
11
Photograph by Justin Walker

495

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: 1 pound baby Yukon gold potatoes, halved, Kosher salt, 4 ounces green beans, trimmed and cut into pieces, 1 3 -ounce jar roasted red peppers, drained and chopped, and more.

Yes, Chicken with Warm Potato Salad 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 with Warm Potato Salad

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