CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
CHICKEN KEBABS WITH HERB POTATO SALAD
Make and share this Chicken Kebabs with Herb Potato Salad recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chicken into kebab size pieces.
- Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
- Add the thyme, lemon juice and olive oil- mix together in the bowl.
- Mix the chicken into the marinade, stirring to coat completely.
- Cover and chill while you make the salad.
- Boil the potatoes in salted water until tender but not mushy.
- Drain.
- Cut into thick slices and put in a serving bowl.
- Pick the leaves off the basil or mint and place in a blender.
- Do the same to the rosemary and add those too.
- Add the garlic, vinegar and virgin olive oil and some salt and pepper.
- Blitz until you have a green purée.
- Spoon the purée over the potatoes and mix thoroughly.
- Now it's time to cook the kebabs.
- Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
- Thread the chicken onto skewers, shaking off any excess marinade.
- Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
- Serve with potato salad and side dishes of your choice.
Nutrition Facts : Calories 800.6, Fat 28.3, SaturatedFat 4.5, Cholesterol 205.3, Sodium 246.9, Carbohydrate 47.6, Fiber 6.8, Sugar 2, Protein 87.3
CHICKEN KEBAB SALAD
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat grill to medium-high heat.
- Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.
- Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
- Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
- While kebabs are roasting you can prepare the salad. In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
- In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
- To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
CHICKEN KABOB SALAD
Chicken, italian sauage and a baguette cooked on the grill served in a ceasar salad. Doen't get any better than this! I saw this on Foodnetwork (Tyler Florence) and decided I had to make it! Big hit with my husband and the leftovers were a big hit at the office. Hope you enjoy-- and thanks Tyler for again.. a great recipe! Only change I would make, is parboil the sausage to ensure it's cooked thru.
Provided by Tessa22
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the kebabs:
- Slice chicken thinly.
- Cut the baguette into 1/2-inch rounds.
- Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
- Take the skewers 2 at a time and begin threading the components alternately.
- Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
- I put these back in the refrigerator for 1 hour and continued as follows.
- Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
- Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
- Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
- While kabobs are roasting you can prepare the salad.
- In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
- In a large mixing bowl add the chopped romaine.
- When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
- To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
Nutrition Facts : Calories 1219.8, Fat 90, SaturatedFat 13.9, Cholesterol 133.9, Sodium 921.1, Carbohydrate 82.1, Fiber 15.1, Sugar 4.2, Protein 32.5
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