Wednesday, April 11, 2007

Small Potatoes = Big Spring Salad

I did some very light grocery shopping at Gelsons last night (sometimes avoiding the disastrous Trader Joe's parking lot situation is worth the extra $10 on food) and for whatever reason the teensy fingerling potatoes, all squished together in a little package, caught my eye. But I had been craving a grilled chicken salad...Which led me to discover quite possibly my new favorite salad: Mixed baby greens, roasted fingerlings and grilled chicken tenders with sliced avocado. Toss it all together with olive oil, lemon juice, tarragon, honey and a dash of apple cider vinegar...mmmm. There's a lingering sweetness that is just wonderful with the creamy potatoes and avocado. A couple of paper-thin slices of red onion would have been nice...but it was still a lovely spring salad: fresh, light and filling...

4 C. mixed baby greens (or one pre-washed package)
1/2 lb. fingerling potatoes
1/2 lb. chicken breast tenders, washed, dried and sprinkled lightly with: salt, pepper, garlic salt & garlic powder.
1/2 ripe avocado

Dressing (amounts are estimated, play around with them to taste):
6-8 T. olive oil
2 T. Lemon Juice
1/2 T. Apple Cider Vinegar
1/2 T. Honey, plus additional to taste
1 T. chopped fresh tarragon
Salt & Pepper to taste

Preheat oven to 400 degrees.

For the dressing: combine all the ingredients in a jar, mix well, and taste for adjustments. Set aside.

Toss potatoes lightly in olive oil, and sprinkle with salt, pepper and fresh rosemary. Roast until well-browned and tender in the middle, about 20-25 minutes. While potatoes are roasting, heat a grill or sauté pan, lightly coated with olive oil over medium-high heat. Grill the chicken tenders for about 4 minutes a side, until well-browned. At this point, I covered the grill-pan with a loose foil lid, and moved it into the oven to finish cooking the chicken. This keeps it very tender! Once the chicken is done, allow to cool slightly.

Toss the greens with enough of the dressing to coat. Cut the fingerlings into bite-sized pieces and add to the salad. Slice in 1/2 the avocado, and top with sliced chicken breast. Lightly toss to mix the ingredients, adding more dressing if necessary. I like to mix in the avocado especially well, as it lends a subtle creaminess to the salad that is a great substitute for cheese.

1 comment:

the raven is dead said...

this sounds sooooooo good! you rock.