Sunday,19 August, 2018
Current issue | Issue 1185, (20 - 26 February 2014)
Sunday,19 August, 2018
Issue 1185, (20 - 26 February 2014)

Ahram Weekly

Warm chicken and potato salad

Serves 4 - 6

750 gm potatoes (scrubbed, unpeeled, cut into 1 inch bites)
500 gm chicken breasts (cooked, skinned, diced)
2 green onions (trimmed, finely chopped with leaves)
2 stalks asparagus (woody ends removed, cut into 1 cm pcs)
1/2 cup green string beans (slightly boiled, blanched, ends removed)
1 medium ripe avocado (pitted, peeled, cubed)
2 tbsp freshly chopped dill leaves
6 - 8 garlic cloves (whole, unpeeled)
1 sprig fresh rosemary or thyme
Salt + pepper
Extra virgin olive oil (to drizzle)

1/2 cup plain yoghurt
2 tbsp Dijon mustard
1 tsp honey
1 tsp pomegranate molasses
1/4 cup extra virgin olive oil
Salt +pepper

Place potato bites onto a baking tray, in one layer.  Distribute garlic in between.  Lightly season.  Place rosemary or thyme sprig across tray.  Drizzle olive oil.  Bake uncovered in a preheated oven at 200 degrees for 45 - 50 min.  Meanwhile, mix together, in a large bowl, chicken pieces, onion, asparagus, string beans and avocado.  Season with salt ad pepper.  Whisk vigorously all dressing ingredients in another medium bowl.  Cover both and leave aside.  Arrange in the base of a large serving bowl, a few wide lettuce leaves.  Remove baked potato from oven.  Discard sprig.  Add potato bites to vegetable mixture.  Mix well together.  Pour dressing over and combine gently all ingredients.  Spoon mixture over arranged lettuce.  Sprinkle dill leaves on top and serve.

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