Sunday, May 1, 2011

Simple Supper - Grilled Chicken and Charred Potatoes with Caesaresque Salad

Sunday suppers need to be simple.  With grilling season in full gear here in Northern CA, simple means throwing something on the grill, sipping a glass of wine and enjoying the view from our backyard of green hills and orchards while the kids enjoy the last few strands of sunlight.

Last night, potatoes were my inspiration for our meal.  I had only 7 small potatoes in my veggie box, but they are little German Butterballs, an heirloom variety that are very tasty.  Knowing that wouldn't come close to feeding my family, I decided to throw on a couple of  chicken breasts and make a simple salad. It turned out to be delicious and the perfect end to the weekend.

CWYG Stats:
Veggie Box - Lettuce, potatoes

The List Items - chicken, chile powder, salt, olive oil, garlic, parmesan, worcestershire sauce, Dijon mustard, salt, pepper, lime juice

Grilled Chicken and Charred Potatoes with a simple Caesar

new potatoes (I had 7 which were about 1 1/2 pounds)
kosher or sea salt
olive oil
boneless, skinless chicken breasts (I used 2 large so about 1 lb)
ancho chile powder (or pepper or regular chili powder)
2 cloves garlic, minced, divided use
juice of 1 lime
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil

Romaine or other hearty lettuce, torn into bite-sized pieces
(NOTE: If you only have mixed greens then just use lemon juice, salt and olive oil instead of the Caesar dressing)

1/2 cup grated parmesan cheese

Boil potatoes in well salted water until you can just insert a sharp knife into them.  Drain and toss back in the saucepan over the heat long enough to dry out the pan and the potatoes.  Drizzle with olive oil and sprinkle with salt to coat.  Grill while you're grilling the chicken until the potatoes are completely softened and charred on the outside.

Season each side of the chicken breasts with a heavy sprinkle of salt and chile powder.  Grill for about 10 minutes per side or until no longer pink and 165 degrees on an instant read thermometer.  Remove and let stand under foil for 5-10 minutes before slicing.  (This let's the juice redistribute and makes chicken more juicy.)  Slice the chicken and toss well with the lime juice, half the garlic and a big glug of olive oil.

For the salad, whisk the remaining garlic, Dijon, worcestershire sauce, vinegar, salt and pepper in the bottom of a large bowl.  Slowly whisk in the olive oil then toss with the lettuce and cheese til well coated.

Serve the sliced chicken on top of the salad.  Drizzle the potatoes with additional olive oil and any leftover lime juice mixture from the chicken.

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