Tuscan Chicken Salad Recipe
In Cooking Outside the Box, Chef John features a delicious dish perfect for a summer picnic. Tuscan Chicken Salad is simple to prepare, travels well, and will be a welcome addition to your next outdoor gathering. This dish can be prepared a day in advance.
1 lb fingerling potatoes
4 oz sundried tomatoes, sliced
¼ cup fresh basil
4 oz chicken breasts
2 oz olive oil
Red pepper flakes
For the Dressing
1/3 cup lemon juice
6 oz artichoke hearts (canned)
2 Tablespoons mayonaise
A Few Notes on Preparation
Cook the fingerling potatoes by boiling them in water until they are tender. Let the potatoes cool completely before adding to the dish. You can prepare the potatoes and even the chicken a day in advance.
Use a sharp knife when slicing the basil, otherwise a dull knife will bruise the leaves and turn them black.
To prepare the dressing, use a blender, puree the mayonaise, artichoke hearts and lemon juice until smooth.
Heat a saute pan. Cut the chicken breasts, or "butterfly" them, so they cook quickly. Add 2 ounces of olive oil to the pan. Let the oil heat, then add chicken to the pan. You should hear a sizzle. While the chicken is cooking add a dash of salt and pepper.
While chicken is cooking, slice the cooled potatoes into halves. Add to a mixing bowl. Next add sun dried tomatoes and a dash of red pepper flakes. Next chiffanade (slice thinly) the basil and add to bowl. Add the dressing.
Remove the chicken from pan, and let it rest for approximately 5-10 minutes (or refrigerate overnight). Slice into pieces and add to the potato mixture, and stir.
Spoon into bowl and serve.