Monday, March 25, 2013

Grilled Chicken with Haricot Verts and Baby Potato Salad

This lemony based salad dressing would be also good with just fresh vegetables and with salmon in place of the grilled chicken.

Salad Dressing:
Grilled Chicken with Haricot Vert and Baby Potato Salad
1 small shallot, finely minced
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon champagne vinegar
1/2 teaspoon fresh thyme leaves
pinch of kosher salt and fresh ground pepper
6 Tablespoons olive oil

Blend all the ingredients together until incorporated. Set aside.

2 chicken breasts, marinated and grilled
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon soy sauce
1 Tablespoon brown sugar
few sprigs of fresh basil
In a glass pan, mix ingredients together and marinate chicken several hours or overnight in the fridge.
Grill chicken, seasoned with Alfie's seasoning, until cooked, let rest and then slice.

6 ounces of haricot verts, cleaned and trimmed
8 baby potatoes, cleaned and halved or quartered
8 cups butter lettuce
1 celery stalk, diced
2 green onions, finely sliced
Cook baby potatoes in boiling salted water, when done, drain and put in a non stick pan and heat on low, sprinkle with Alfie's seasoning and some thyme leaves.
Cook haricot verts and toss with 1 Tablespoon of salad dressing.
To put salad together, combine lettuce, celery and green onions in a large salad bowl and toss with salad dressing. Top with green beans, warm potatoes, and sliced chicken.
Serves 4.

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