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Herbed Chicken, Potato & Olive Salad Serves 4 as an entreé, 6 as a first course
If you have leftover cooked potatoes, this dinner comes together in no time. In a pinch, stop by your natural foods store deli and buy a roasted chicken.
Prep Time: 20 minutes
Cooking Time: 20 minutes
4 cloves garlic, minced
4 skinless chicken breasts with bones
2 teaspoons finely minced chiles such as jalapeño or habañero
1 teaspoon ground cumin
1 1/2 pounds potatoes, cooked
1 small red onion, thinly sliced
1/2 cup olives, black or green
1/2 cup chopped cilantro
1/2 cup fresh-squeezed orange juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
2 heads curly endive
1. Preheat oven to 400°F. Spread garlic on chicken breasts. Season with salt and a sprinkle of fresh chiles and cumin. Place on a lightly oiled baking sheet and bake for about 20 minutes, or until internal temperature reaches 140°F. Cool for 15 minutes, remove bones and slice meat into strips. Set aside.
2. Combine potatoes, onions, olives, cilantro, orange juice and olive oil in a medium bowl. Remove the bottom from each head of endive and toss endive leaves with chicken and remaining ingredients. Season with salt and pepper.