I’ve served this salad often, always to rave reviews.
The recipe is for two (as we are two) but if you add another chicken breast, a bit more potato, a few more shallots and a some more lettuce, it easily serves 4 for a light lunch… With a bit of bread and a nice dessert.
One really should have a nice rosé with it… And be sitting at a table on the terrace in the shade.
We always grill the chicken breasts; grilling the shallots and onions brings out and caramelizes their natural sugars.
The best part – all the cooking is outside on the barbecue (hopefully).
Chicken Salad with Roasted Potatoes, Shallots and Onions
Preparation and cooking time: 30 minutes
- 2 boneless, skinless chicken breasts
- 3 tbs Balsamic vinegar – divided
- 3 tbs olive oil – divided
- 1/2 tsp garlic powder
- 6 shallots
- 2 small or 1 medium onion
- 2 medium potatoes
- Lettuce – enough for 2 main meal salads
- 1 tbs Dijon mustard
- 2 tbs Balsamic wine vinegar
- 4 tbs good olive oil
- 1 tbs freshly snipped chives
- 1 tbs freshly snipped basil
- 1 clove garlic
- In small bowl whisk together 2 tbs vinegar, 2 tbs oil and garlic powder.
- Pour over chicken and set aside to marinate.
- Clean onion and cut into quarters vertically.
- Clean shallots.
- Cut potatoes into large bite-size pieces.
- Mix 1 tbs vinegar and 1 tbs olive oil, add potatoes, onions and shallots and toss to coat.
- Cook on barbecue grill in any old metal pan that has been designated for barbecue use – stirring frequently, for about 25 minutes or until brown and done.
- OR put in 400F (200C) oven for 30 minutes or until done- stirring half way through cooking time.
- Remove chicken from marinade and cook on barbecue for 14 – 18 minutes, turning once.
- OR sauté for about the same amount of time – or until done.
- In small bowl whisk mustard and vinegar.
- Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically – you don’t want to see the oil separately – it should be incorporated as it goes into the mixture. Add oil and whisk until it emulsifies (thickens and combines).
- Finely mince garlic and snip herbs.
- Add to vinaigrette and whisk.
- To finish:
- Prepare lettuce, tear if needed and put in a large salad bowl.
- Add 2 – 3 tbs vinaigrette and mix well. Taste and add more as needed.
- Remove vegetables and chicken from wherever.
- Slice chicken.
- Add chicken and vegetables to salad, toss once or twice and serve.
I met a woman awhile ago that didn’t eat meat, fish, dairy or alliums.
I’m normally pretty relaxed about what other people will and will not eat.
I have friends that don’t eat red meat but will eat chicken.
I have friends that don’t eat any meat but eat fish.
I have friends that are vegetarian, but eat eggs and dairy.
I don’t know any vegans….
In all cases, while I may be curious, and eager to listen if they want to tell, I don’t ask them about their reasons for their chosen lifestyle.
Well, there was one exception…. I worked with a woman who wouldn’t eat green food.
Fine – I can understand (not really) not eating lime jello or pistachio ice cream, but no lettuce? What can anyone have against lettuce?
I’m afraid I was rude, succumbed to my curiosity and asked her what she had against all edibles in all shades of green.
Apparently it wasn’t a very interesting answer because I’ve forgotten the reason.
How can you cook without onions?
And garlic, leeks, shallots and the other 1200 or so species of alliums.
I could understand if one didn’t like garlic (not really) or shallots or leeks or red onions or brown onions…. But ALL of them?
Once again, I was rude, succumbed to my curiosity and asked her what she cooked.
The answer was pasta with olive oil (I like that), rice with vegetables (I like that) and so on.
It all sounded perfectly healthy…. And very boring.
In retrospect I could likely manage without onions as long as I had dairy and meat. I could do fine without the meat provided I had dairy and onions. I could live without the dairy as long as I had the meat and onions. (The fish is just a bonus….).
I would be very, very sad if I had to give up all three (could I keep the chives?)
If I had to give up tomatoes…. Well, no. I just wouldn’t.
I’ll try to cut back on the salads…. But it’s 36C (97F) today so I see another one in the very near future.