I’m cautiously optimistic about the potager.
I seemed to have kept the rabbits out so far, so my lettuce sets are full size ad we are enjoying early salads.
A few of the onions have bolted, due to the cold, damp spring…. but only a few and the weather seems to be warming.
The slugs have been nibbling on the leaves of my Delicata squash, but not the other winter squashes. I planted more seeds and today I surrounded them with egg shells.
The romaine is a few inches high – another few inches and I think it will be safe.
My tomatoes have finally, after a month, started to grow and seem, at the moment, disease free.
Like I said…. cautiously optimistic.
In the meantime we have salads.Print
Chicken Salad with Grilled Potatoes and Onions
This Chicken Salad with Grilled Potatoes, Shallots and Onions, has been a family and guest favorite for years. It’s an easy salad with homemade vinaigrette, and everything done on the barbecue – and doubles and triples easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salads
- Cuisine: American
- 2 boneless, skinless chicken breasts
- 3 tbs Balsamic vinegar – divided
- 3 tbs olive oil – divided
- 1/2 tsp garlic powder
- 3 – 5 shallots, peeled, cut in half, lengthwise, if large
- 1 medium onion, peeled, cut into quarters, vertically
- 2 medium potatoes, washed, cut into large, bite-size pieces
- 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.
- Mix 1 tbs vinegar and 1 tbs olive oil, add potatoes, onions, shallots and toss to coat.
- Cook vegetables on barbecue grill in a metal pan that has been designated for barbecue use – stirring frequently, for about 25 minutes or until brown and done.
- Remove chicken from marinade and cook on barbecue for 14 – 18 minutes, turning once.
- In small bowl whisk mustard and vinegar.
- Slowly add oil whisking constantly, 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.
You could do the vegetables in a 400F (200C) oven for 30 minutes or until done- stirring half way through cooking time. The chicken could be done in a skillet – sauté for about the same amount of time – or until done.
Keywords: chicken, salads, grilled potatoes
This has been a favorite for years. I often double it and add a baguette or two if we have guests for lunch.
The repas de chasse – Hunt Dinner was Saturday night. I’ll break my own rule and show you the meal in photos….
We started with an apero and potato chips – no photo of the chips.
Our entrée was Garlic Soup:
This was followed by Venison Paté.
Next up was Venison Stewed in Red Wine
Mind the bones…. This is all prepared by the local hunters. These were the bones found in my plate of stew. We have small deer
The stew was followed by a boar chop and gratin potatoes. Obviously, not everyone got a chop, but I did 😉 There are a lot of wild boar in our area.
The salad and cheese course was combined:
I started eating before I remembered to take the photo…. It was after midnight and there might have been a bit of wine.
We finished with a light dessert:
By then it was after 1:00 am and, sadly, we left before coffee and after dinner liqueurs.
We’d had enough….