June 21, 2011
Hey lovelies! I have another summer dinner recipe for you today. I make this salad in larger quantities and also take with us to the beach on the weekends. Reading on the beach and relaxing is one of my all time favourite summer activities and nothing makes it better like good light meals to munch on.
Here's my Chicken Potato Salad Recipe:
Cook 1 1/2 lbs of red potatoes in boing salted water for 10 mins. Transfer to a colander and then add 1/2lb of green beans to the same water. Cook for a couple of minutes, then drain. In a large bowl, mix 1/4 cup of olive oil, 2 tbsp of chopped capers, 4 tbsp of chopped parsley, peel and juice from one lemon and add the potatoes and beans to the bowl. Mix all together and season with salt and pepper.
In a shallow bowl, beat an egg. In another shallow bowl 1/4 of flour with salt and pepper. Dip two 6-oz pieces of skinless chicken first in flour mix, then in egg mixture then in flour again and fry in a hot skillet for 8 mins. Transfer to a cutting board and cut in diagonal strips. Add 1/4 cup of chicken broth to the hot skillet scraping up the brown chicken bits. Remove from heat and add a tbsp of chopped capers and some lemon juice.
Serve the salad with the chicken strips and the lemon broth sauce drizzled on top. Enjoy!